Sushi Anyone? (Blueberry Sushi)

Blueberry-Fruit-Sushi2-751x594

I am sure my children who love sushi will be pleased to know that I have, finally, found a sushi roll that I think I might actually like. I’m not sure how it ended up that half of my kids love sushi, as it’s certainly not something they were exposed to growing up.  Menus at my house were more the Idaho native meat and potatoes sort of thing, and fish except for occasional dinners featuring trout, and maybe salmon or shrimp, were rare occurrences.

So they must have picked up the love of sushi, elsewhere, once they were outside the realm of my dietary influence. I am not saying that is a bad thing. Through the years, I have broadened my palate, but sushi?  To be fair, I have tried sushi, multiple times, different varieties even. I freely admit, I try some every now and then to appease my children who still seek to convert me to the joys of eating sushi, but mostly I try it again, simply to confirm that I do not care for it. I do know I DO NOT like the texture or taste of the seaweed used in sushi rolls, and that is unlikely to change.

But today I ran across I sushi recipe that I will try willingly. I think that I would even enjoy eating it. I haven’t tried it yet. But I think I will. I LIKE all of the ingredients, so it may just past the taste test, and I DO like eating with chopsticks after all.

Blueberry Fruit “Sushi”*

Ingredients

3/4 c. short grain rice

1 1/4 c. water

2 tbsp. sugar

pinch salt

1/2 c. coconut milk

1/2 tsp. vanilla extract

1/2 c. blueberries

1/2 avocado, cut into 2-inch batons

1 small peach, apple, or plum cut into small cubes

Dipping Sauce Ingredients

1 c. frozen blueberries

1/3 c. vanilla yogurt

1 tbsp. honey

Directions

  1. For the rice: In a medium pot over medium-low heat, combine rice, water, sugar  and salt.
  2. Cook about 15 minutes until rice has absorbed the water and is cooked through but still firm.
  3. Stir in coconut milk and vanilla.  Mixture should be thick.  Let cool.
  4. On a piece of parchment paper with wet hands pat half of the rice into a 7 x 5 inch rectangle.
  5. Lay half of the blueberries along the long end of the rectangle.  Add half of the avocado and apple slices.
  6. Roll up in the parchment  to enclose the fruit and form a long tight roll or log .
  7. Unroll the parchment; cut the rice roll crosswise into 1 inch pieces to make “sushi rolls”.
  8. Repeat with remaining rice mixture and fruit.
Dipping Sauce Instructions

  1. Combine blueberries, yogurt and honey in a blender.  Puree until smooth.

Number of servings (yield): 14 rolls

*Recipe from the U.S. Blueberry Council 

 

 

 

 

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