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Frushi
Bring a taste of EPCOT’s Flower and Garden Festival home with this delicious Frushi! Made with colorful soy wrappers, sweet rice, and fresh fruit, they’re a light and refreshing Spring dessert!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10 rolls
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