Dessert Sushi

This is by far the most fun thing I have ever made! This is a great dessert for sushi lovers! There are several components and may take a few hours to make, but it is well worth the effort. You will need rice pudding, fruit, marzipan, chocolate sauce, fruit leather and black sesame seeds. Tools-wise, you will need a sushi roll mat and some practice and patience. This recipe will yield about 24 maki and 12 nigiri

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Dessert Sushi Save
Dessert Sushi

This is by far the most fun thing I have ever made! This is a great dessert for sushi lovers! There are several components and may take a few hours to make, but it is well worth the effort. You will need rice pudding, fruit, marzipan, chocolate sauce, fruit leather and black sesame seeds. Tools-wise, you will need a sushi roll mat and some practice and patience. This recipe will yield about 24 maki and 12 nigiri

  • Preparing Time: 2 hours
  • Total Time: 2 hours
  • Served Person: 8
sumdessert dessert sushi japanese american fruit chocolate coconut rice pudding vegetarian white meat free gluten free red meat free contains fish shellfish free contains dairy pescatarian
desserts

Step-by-step

  • Put all ingredients into pan and cook until rice is done and all liquid has reduced. Spread onto a parchment lined sheet tray and allow to cool completely.
  • Blend all ingredients thoroughly until sugar is completely dissolved and there are no lumps.
  • Mix almond paste and 1/2 the sugar. Add the fondant and corn syrup. Add the rest of the sugar, a little at a time until the marzipan is moldable and not sticky. Color marzipan with green food coloring until it resembles the color of wasabi. Roll into small balls.
  • Combine water, sugar and corn syrup and bring to a boil to make syrup. Slowly whisk in cocoa powder so that no lumps form. Add the chocolate to the syrup and stir until melted. Pour cooled chocolate sauce into small cups to represent soy sauce.
  • Cut some into strips for the maki and some squared off slices for the nigiri.
  • Cut into thin strips
  • By looking at the picture, you can get an idea on how everything fits together. If you ever rolled sushi before, this will be easy, just do it the way you do regular sushi! For beginners, smash the rice pudding evenly onto the sushi roll mat, about 1/2 inch thick, spread almost to the the sides and maybe 6 inches tall. Lay a continuous strip of both kiwis and strawberries across, on top of each other, some where around two inches from the bottom or top. Using the roll mat as a guide, roll the rice (from the fruit side to the other) so that the fruit is wrapped up completely into a roundish tube. Using a knife, slice sections from the roll about one inch thick. Wipe the mat between rolls.
  • For the nigiri, form a base for the fruit. The top and bottom should be flat so that it can both stand up and leave a surface for the fruit. It should be in an oval-ish shape. Place the squared off kiwi and strawberry on the top, overlapping and secure with a strip of fruit leather.

Home cooks often treat multi-component sweets as isolated projects instead of utilizing existing pantry overlap. Transforming coconut rice pudding, homemade marzipan, and chocolate sauce into molded maki and nigiri requires deliberate sequencing. Cook the rice in coconut milk and heavy cream a day ahead so the starches firm up in the refrigerator overnight. Chilled grains bind properly on a bamboo mat without clinging to your fingers.

Sequencing and Component Efficiency

Dividing labor across multiple days prevents kitchen fatigue. Prepare the chocolate sauce and fondant base forty-eight hours prior to assembly, storing them in airtight glass jars below 40 degrees Fahrenheit. Almond paste and powdered sugar combine rapidly once the sugar is introduced in incremental batches to prevent tearing. Knead the green food coloring into the marzipan until the mass mimics wasabi without streaking. Keeping components compartmentalized allows you to tackle the rolling process methodically.

Repurposing Surplus Elements

Surplus jasmine rice and extra fruit leather rarely go to waste if planned thoughtfully. Extra cooked grains absorb additional coconut milk for breakfast bowls the following morning. Excess fruit leather cuts into narrow ribbons to bind makeshift nigiri bases or garnishes sweet flatbreads. Slicing kiwi and strawberries uniformly ensures clean edges on every piece. Wipe the knife blade with a damp towel between cuts to prevent sticky starches from dragging across the fruit.

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