Makes about 20 pieces.
2 cups sushi or short grain rice
2 cups water, plus extra for rinsing rice
2 tablespoons rice vinegar
3 tablespoons sugar
1 tablespoon kosher salt
1 cup coconut milk
1 1/2 tsp vanilla
A variety of fruit and berries:
1 can sliced Pineapple
1 pkg. Strawberries
1 can Apricots
1 - Mango
2 - Kiwi
1 pkg. Blackberries
1 pkg. Raspberries
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Remove and add coconut milk and vanilla. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi
Use a potato peeler to shave thin slices off the mango.
Using the Sushi mold, layer thin strips of mango in the bottom of the tray and hanging over the sides. Add some rice to the trough and use the form to shape a slot for the fruit.
Alternately, lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about 1/2 inch thick over the paper into approximately a 7” x 5” rectangle.
Slice fruit of choice into long pieces.
Toast a 1/4 cup of coconut shreds for 3 minutes.
Lay the fruit pieces on the rice, and cover with more rice. Gently tamp down with form, then wrap the mango over the top and tamp again to finish the sushi.
Alternately using the bamboo roller, roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
Coat the rolls with 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 half a blackberry on top to look like fish eggs.
Blend 1/4 cup raspberries with 1/4 cup water to make a dipping sauce.