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April Fool's: Recipes that Aren't What They Seem

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Gourmandize
Dessert Sushi 11/11

© Groupe SEB

Dessert Sushi

These deliciously sweet "sushi" creations are not only a feast for the eyes but also a super tasty and healthy snack for any occasion. You can use fresh fruits of your choice, but try to stick to ones that give the illusion of being regular sushi toppings for the best effect.

Ingredients (for 2 servings):

For the black "seaweed" crêpes:

  • 1 egg
  • 1/2 cup flour
  • 3/4 cup milk
  • 1 tbsp sugar
  • black food coloring (or alternatively cocoa powder, but note that the crepes will turn out light brown rather than black)

For the sushi:

  • 1 cup sushi rice
  • 1 1/4 cups milk
  • 2/3 cup coconut milk
  • 1 1/2 tbsp honey
  • Fresh strawberries, pineapple, apples, finely diced
  • Fresh papaya, mango, banana, finely sliced

 

Instructions:

  1. Mix all the ingredients for the crêpes in a bowl and cook the crêpes in a pan.
  2. Prepare the sushi rice according to the package instructions. Rinse and drain, then return the rice to a small saucepan.
  3. Add the milk and coconut milk to the rice and briefly bring to a boil again, then stir in the honey and let cool.
  4. Prepare the sushi and maki: To do this, spread the rice on top of the crêpe as you would with normal sushi. Add the fresh fruit in a straight line near one end of the crêpe. Carefully roll up and cut into slices. To make the nigiri, form small, rectangular mounds of sushi rice. Top with slices of the fresh mango, banana and papaya.
  5. Serve with a sweet dipping sauce like maple syrup or honey.
  6. Enjoy!

 

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Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!