2cups of water
1 1/2 cups sushi rice.
3 Tbsp sugar
1/2tsp salt
1 cup Almond/Coconut blend milk
1 1/2 tsp vanilla
Assorted fruits- I used...
Kiwi
Mango
Strawberry
Blackberry
coconut
In a medium sized pot combine the rice, water, sugar and salt. Cook on low heat for about 15 minutes or until all the rice absorbs the water. Add the milk and vanilla. The mixture should be sticky. Cook a a little longer if it seems runny. Let the rice cool to room temp.
Lay a bamboo rolling mat on a table or counter, and place plastic wrap over top. Spread the rice about 1/2 inch thick over the wrap. only covering about 2/3 of the mat.
Slice fruit into long pieces.
Toast coconut shreds for 2 minutes.
Have a bowl of water near you to dip your fingers in so the rice will spread better and not stick to your fingers.
Lay the fruit pieces on the rice, and roll up carefully
Coat the rolls with either very thin mango slices, or the toasted coconut. Slice each roll into 6 pieces.
With the rest of the rice, roll into balls and place thin slices of kiwi or strawberries over top ( like nigiri) with 3/4 of a blackberry on top to look like fish roe.
Blend 1/2 cup raspberries with 1/3 cup water and 1/2 tsp lemon juice to make a dipping saucefor your fruitishi.
