We’re definitely in the lead up to summer now, so I have started to cook a lot lighter, and I thought these were perfect for a light, summery meal. I was cooking with Nicola yesterday for the last time in 3 months :S She is going to Tauranga until February. Will miss cooking with you Nicola! 😦
It is also strawberry season which is amazing, so it was nice to be able to feature them here. I got these little gems right out of Colleen Patrick-Goudreau’s book “The vegan table” (page 122.) I more or less made them to her recipe, but made a few little tweaks- like gently rolling the sushi in lightly toasted coconut, and changing the sauce from strawberry to raspberry. Also, her recipe says that 1 cup of rice will make 36 pieces of this, and I multiplied the recipe by 4 and it only made 38! Confusing. They also look the same size as the ones in her photo on page 120. Ah well, it’s a beautiful recipe, and people loved them!
4 cups sushi rice
4 cups coconut milk
4 cups water
8 tablespoons raw sugar/ 48 drops liquid stevia
small pinch himalayan salt
Small amount of good quality seedless fruit jam, slightly blended so it’s smooth
500 grams fresh strawberries, thinly sliced
2 cups dessicated coconut, lightly toasted.
Put the rice, coco milk and water in a pot. Bring to the boil. Stir often otherwise it will stick. Then, simmer for about 20 mins until all liquid is evaporated. I needed to add about another 2 cups of water more than the recipe said. Especially when almost all liquid is gone, stir often.
Now add the sweetener and salt, mix thoroughly and put into a long shallow tray to cool. I just whacked it in the fridge for an hour. 😉
After an hour, take a small handful of rice and mould it into an oblongy shape. Toss it in the coconut. Now, on top of each piece, spread a small amount of jam, and into the jam, stick the strawberries! Genius!
Serve them with this sauce
Raspberry reduction sauce:
1L frozen raspberries
3 tablespoons balsamic vinegar
3/4 cup more of the jam you used (optional)
a big pinch black pepper
1/4 cup orange juice (I actually used orange and mango and it was wildly successful)
1 cup water.
Boil everything until the raspberries are all broken down and the liquid has reduced heaps. It should look syrupy. Blend with stick mixer for a couple of seconds, and serve with the sushi.
So all in all an excellent recipe!