Today, we are so excited to bring you one of our DFB readers’ most requested recipes — Frushi! What’s Frushi, you’re asking? Basically, it’s “Fruit Sushi”…minus the fishes!
Read our complete review of the 2013 Flower and Garden Festival here! There were some amazing eats available at the Flower and Garden Marketplaces (um…like Rum-spiked Dole Whips!); here’s hoping that these cute pop-up kiosks become a permanent part of the annual Springtime event. But in the meantime, we are really excited to share with you the Frushi recipe from the Hanami booth in the Japan Pavilion.
2 cups sushi rice, cooked per package directions
1 tablespoon cream of coconut
16 soy wrappers
16 fresh strawberries, hulled and quartered
1/2 cantaloupe, cut into four-inch-long by 1/4-inch-wide rectangles
1/2 pineapple, peeled and cored cut into four-inch-long by 1/4-inch-wide rectangles
toasted coconut, for garnish
1. Let sushi rice cool slightly; stir in cream of coconut. Set aside to cool to room temperature.
2. Lay one soy wrapper on a flat surface. Place about 1/4 cup sushi rice on the soy wrapper, pressing with moistened fingers to cover the whole sheet.
3. Place one piece each of pineapple and cantaloupe, and four pieces of strawberry in the center of the rice-covered sheet.
4. Starting at one end, fold about 1/3 of the roll up, then roll the sheet into a cylinder, keeping the fruit in the middle. Moisten soy wrapper to seal.
5. Cut into 4 equal pieces. Repeat with remaining ingredients.
6. Garnish with toasted coconut.
And there you have it! The perfect light, refreshing dessert for this summer’s entertaining! And the fun presentation is guaranteed to be a winner with kids, too.
Will you be making Frushi for your next cookout? Leave a comment and let us know!