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Strawberry & Coconut Sushi

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Prep Time20 min
Serves1

Make this Strawberry & Coconut Sushi recipe for a sweet take on sushi that’s vegan and gluten free. Strawberries substitute sashimi as a sushi topping and bring a bright pop of color to this recipe.

Strawberry & Coconut Sushi

INGREDIENTS

  • 1 cup sushi rice
  • 1¼ cup water
  • 1 tablespoon sugar
  • 1 cup toasted coconut
  • 1 cup candied pecans, finely chopped
  • 15 California Giant strawberries, stems removed and THINLY sliced
  • 15 mint leaves, thinly sliced
  • honey in a squeeze bottle

    • Equipment Needed:

  • food processor
  • 8 x 8 pan
  • parchment paper
  • nonstick spray

DIRECTIONS

      • Rinse rice under cool water until water is almost clear.
      • In a small/medium pot, bring the sushi rice and water to a boil. Cover with a lid, reduce heat to low, and simmer for 20 minutes.
      • Remove from heat and let steam with lid on for another 10 minutes.
      • Meanwhile, in a food processor, pulse together nuts and coconut until very finely chopped.
      • Stir sugar, coconut, and nuts into rice.
      • Spray the 8x8 baking pan with nonstick spray and then press down a layer of parchment paper.
      • Press the rice mixture into the pan until evenly spread and packed down. If you have another 8x8 pan, you can press this on top to help pack it down, or use the flat bottom of a cup to gently press the rice down.
      • Lightly drizzle honey over top of the pressed rice.
      • Shingle thinly sliced strawberries on top forming columns, leaving just a tiny bit of space in between each column of strawberries.
      • Refrigerate for at least two hours.
      • With a sharp knife, cut in between the columns to form long strips of rice/strawberries. Then turn horizontal and cut to 4-5 pieces.
      • Top with thinly sliced mint and enjoy!
Strawberry & Coconut Sushi

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