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Nov 21, 2016

Fruit sushi (vegan)

I saw this fruit sushi idea a while ago, on Tasty (the original here) and it seemed brilliant (it looked really good and seemed pretty easy to make). So, when I saw sushi rice in our local supermarket (they don't always have it), I bought it and I made the recipe.

- 1 cup of sushi rice (or another short grain rice); 
- 1/2 cup coconut cream;
- 1/4 tsp vanilla powder (or the seeds of 1/2 vanilla bean);
- 2 kiwis;
- 2 mandarins;
- 1 ripe mango.
* this recipe contains no added sugar! If you like sweeter taste, add to the rice a sweetener of your choice.

Method (detailed photos of the method can be found at the end of this article):

Add one cup of rice to 1 and 1/3 cups of water, bring to a boil then reduce fire and let it simmer over low heat for 15-17 minutes. Do not stir! When the rice absorbed all the water remove from fire (taste it and if it's not completely cooked you can add a little bit more water and continue to boil or, if it didn't absorb all water you can leave it a bit more on the fire so the mixture gets pretty solid. Add 1/2 cup of coconut cream and the vanilla bean and stir. Let the rice mixture cool.
Cover a bamboo mat with cling film and spread about 1/2 of the rice on it, in a rectangular shape (if you don't have a bamboo mat use just the cling film). Place inside a row of kiwi sticks and a row of mandarin slices. Roll it and cover the roll with thin slices of mango. Wrap in cling film and let it cool in the fridge for 1/2h.  
Repeat the process with the remaining rice or form little rice balls and cover them with fruit slices (like nigiri).
Slice and serve.


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