Do you love sushi so much you want to have it for dessert? Us too! That’s exactly why we created this Fruit Sushi recipe. It’s so fun and tasty that we may just eat our dessert before dinner.
The key to making Fruit Sushi as yummy as possible is to start off with fresh fruit. There’s a huge difference in flavor between almost ripe, ripe and post-peak ripeness so we highly recommend using the ripest fruit you can find. This little tip can take a recipe for good to great with little to no extra effort.
Once you’ve found your fresh fruit, grab brown rice, shredded coconut and sugar, and you’re ready to go! Stir together the rice, coconut and sugar, then set them aside to cool down to room temperature. After it’s cooled, divide the rice into eight equal portions and shape each into a little ball. Top each ball with sliced fruit, cover with plastic wrap or similar material, then pop them in the fridge until serving time.
And if you find yourself going out for sushi instead, take our guide on How to Order at a Japanese Restaurant > Just because you’re living a healthy life, doesn’t mean everyone else is, too, so it’s important to be prepared no matter what food is on the plate in front of you.
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If you love sushi and need a last-minute dinner option, take a peak at our California Sushi Roll > recipe.
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Servings: 4 (2 sushi balls = 1 serving)
Calories per Serving: 100
On Nutrisystem, Count As: 1 SmartCarb
- 1 cup brown rice
- 2 Tbsp. unsweetened shredded coconut
- 2 tsp. sugar
- Assorted fruit (mango, strawberries, kiwi, fruit leather), sliced thin
- Stir together rice, coconut and sugar. Set aside and let cool to room temperature.
- Divide rice into 8 equal portions, ~2 tablespoons, shaping each into a ball.
- Top with sliced fruit.
- Cover and chill and ready to serve.