Happy Friday! EPCOT’s Flower and Garden Festival is in full swing and while I won’t be in the parks to see it this year, I’m excited to bring a taste of it home with this Frushi recipe! Inspired by the ones served at the Japan Pavilion in EPCOT, these Frushi have colorful soy wrappers, sweet rice, and fresh fruit! They’re a super fun, light, and fresh dessert for Spring!
If you’re visiting EPCOT, you can find frushi at the Hanami Booth in the Japan Pavilion. The original frushi have pineapple, cantaloupe, and strawberries. For my recipe, I swapped the cantaloupe for kiwi as I’m allergic to melon. If you want to make these frushi with cantaloupe, just slice 1/2 a cantaloupe into the rectangles that are the same size as the pineapple rectangles.
To make the frushi, start by making the sushi rice. I did this by placing the uncooked rice in a large bowl and rinsing it with lukewarm water until the water ran clear. I then placed the rinsed rice into a rice cooker and let it cook. After it was cooked, I placed the rice in a medium bowl and let it cool slightly. I then stirred in the coconut cream and let the rice cool completely.
While the rice was cooling, I prepared the fruit and made the fruit sauce. To prepare the pineapple, first cut off the top of the pineapple and place it cut side down on a flat surface. Let it rest for 20-30 minutes. This allows the pineapple juice to distribute throughout the pineapple. Next, cut off the pineapple skin and cut the pineapple into quarters. To remove the core, cut off the inside part of each of the quartered pieces. Then, cut the pineapple into strips that are 4 inches long and 1/2 inch wide. Set aside until ready to assemble.
Next, wash and strawberries and remove the stem. Cut the strawberries into quarters and set aside until ready to assemble. For the kiwi, first remove the all of the skin and then slice lengthwise into rectangles. Set aside until ready to assemble.
To make the berry sauce, combine the raspberries, blackberries, sugar, and water in a small saucepan over medium low heat. Stir, breaking down the berries, until the mixture comes to a boil. Let cook for 2-3 minutes until slightly thickened. Pour through a fine mesh sieve and into a heat-safe bowl. Let cool completely.
To assemble the frushi, first place the sushi mat on a clean, flat surface. Next, place one of the soy wrappers onto the mat so that one of the shorter ends of the wrapper is closest to you. Next, place about 1/4 cup of sushi rice onto the wrapper. Using a rice spatula or damp hands, spread the rice so that it covers the wrapper. Then, place one piece of pineapple, two pieces of kiwi, and four strawberries onto the rice on the end closest to you. Using the mat, roll into a cylinder. Moisten the end of the wrap to seal the roll. Transfer to a cutting board and cut the roll into four pieces. Serve with a drizzle of berry sauce.
Enjoy! If you’re looking for more recipes to celebrate EPCOT’s Flower and Garden Festival, check out my Violet Lemonade Cookies and Flower and Garden Festival Sugar Cookies!
Frushi
Ingredients
Frushi
- 2 cups sushi rice, cooked
- 1 tablespoon coconut cream
- 10 soy wrappers
- 10 strawberries, hulled and quartered
- 4 kiwis, peeled and sliced lengthwise
- ½ pineapple, peeled, cored, and cut into 4 inch long and ½ inch wide rectangles
Berry Sauce
- 4 ounces raspberries
- 4 ounces blackberries
- 2 tablespoons water
- 1 tablespoon granulated sugar
- Equipment
- sushi mat
- fine mesh strainer
Instructions
Berry Sauce
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Place the blackberries, raspberries, sugar, and water in a small saucepan over medium low heat.
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Stir, breaking down the berries, until the mixture comes to a boil. Let cook for 2-3 minutes until slightly thickened.
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Pour through a fine mesh sieve and into a heat-safe bowl to remove the seeds.
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Let cool completely before serving.
Frushi
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Let the sushi rice cool slightly and stir in the coconut cream. Cool the rice to room temperature.
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Place the sushi mat on a flat work surface. Place 1 soy wrapper vertically on the sushi mat. One of the shorter ends of the rectangle should be closest to you.
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Place ¼ cup of the sushi rice onto the soy wrapper. Using a rice spatula or damp hands, spread the rice so that it covers all of the soy wrapper.
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Place 1 piece of pineapple, 2 pieces of kiwi, and 4 pieces of strawberry on top of the rice, on the edge closest to you.
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Using the sushi mat, roll the rice and fruit into a cylinder shape. Make sure to keep the fruit pressed tightly together as you roll. Moisten the end of the soy wrapper to seal the roll.
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Remove the roll from the sushi mat and cut into four pieces. Serve with berry sauce.
Recipe Notes
adapted from disney food blog