Photo by Angie Baquedano

It’s the annual point in the year where you dress up nice, eat well and get presents. It should probably be called something like thanksgivistmas (Thanksgiving and Christmas combined) because let’s be honest, that’s pretty much what it comes down to. You eat well and you get gifts. What better way to enjoy a day than with a healthy, homemade, easy, cheap, delicious (did I mention cheap?) meal. Goodbye normal California roll and hello fruit sushi.

RECIPE:

Makes about 25 pieces or so, it’s just up to you and how thick you cut the rolls. So first you’ll need these next few ingredient and tools:

Tools:

– Bamboo rolling pad

– Measuring cups and spoons

– A medium pot

– Wax paper

Ingredients:

– 1 1/2 cups short grain sushi rice

– 2 cups water

– 3 tbsp sugar

– 1/4 tsp salt

– 1 cup coconut milk

– 1 1/2 tsp vanilla

A variety of fruit and berries, it can be anything your heart desires, ranging from

Pineapple to even bananas. Below I’ll list a couple of options. Remember to ask the other person who might be eating this if they are allergic to any food or fruit because you don’t want to send them into anaphylactic shock, that would really kill the mood.

– Strawberries

– Mango

– Kiwi

– Blackberries

– Raspberries

1.  Start with a medium pot and combine the rice, water, sugar and salt. Then it’s cooked on low heat for about 20 minutes or until all the rice absorbs the water. During this time, you can get your wax paper ready and your bamboo rolling pad.

2. When the rice is ready you add the coconut milk and vanilla. The mixture should be moldable.

3. Spread the rice about 1/2 inch thick over the paper into approximately a medium size rectangle across the wax paper.

4.  Slice the fruit of your choice into long pieces. Use a potato peeler to shave thin slices off the mango, do not try to do it with a knife because the cut will probably not come out very thin and you don’t want to be all bloody for your date or anti date, whatever it is you’re into. Also, you can toast a 1/4 cup of coconut shreds for 3 minutes.

5. Finally, lay the fruit pieces on the rice and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker. Coat the rolls with either the mango slices or the toasted coconut. Slice each roll into however many pieces you want and with the rest of the rice, roll into balls and place thin slices of fruit on top, like nigiri.

But wait, we aren’t done yet. We still need sauce for the sushi. So for this all you need to is blend 1/4 cup raspberries with 1/4 cup water. I added a little bit of agave into mine because I like sweet things, but that’s just me.