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Frushi Roll
This fun, no-bake dessert (or snack!) is made with fruit and rice. These sweet sushi-style rolls are kid-friendly, party-ready, and surprisingly easy.
Ingredients
- 1 tbsp (15 mL) cream of coconut
- 2 tbsp (30 mL) pineapple juice
- 1 cup (250 mL) cooked short grain white rice (sushi rice) or long grain white rice, cooled (see cook’s tip)
- Oil for spritzing
- ¼ cup (60 mL) sliced fruit (strawberries, mango, kiwi, etc.)
- 2 rice paper wrappers
- Optional: Food coloring
Directions
- Combine the cream of coconut and pineapple juice in a small bowl.
- Place the rice in a microwave-safe bowl and microwave for 30 seconds. Add the coconut mixture and microwave for 30 more seconds. Stir to combine. Let the rice cool down to room temperature.
- Lightly grease the barrel and plunger of the Easy Roll Maker.
- Fill both sides of the barrel with sushi rice, then press the plunger into both sides to make space for fillings.
- Add your fillings evenly along the divots.
- Reattach the plunger, close and latch the barrel, then lock on the end cap.
- Turn the plunger until it’s past the threads, then gently press until you feel resistance.
- Fill a pie pan with 1" (2.5 cm) of water. Stir in ½–1 tsp (2–5 mL) of food coloring, if you’d like. Dip the rice papers into the water and overlap them to create an 8" x 8" (20-cm x 20‑cm) surface.
- Place the rice paper on a cutting board and press the rice roll onto it, aligning the ends.
- Roll up the rice paper around the rice roll.
- Let the roll rest in the fridge for 10–15 minutes to firm up, then slice into 10–12 pieces.
Yield:
- 2 servings
Cook's Tips:
Traditional sushi rice is made from Japanese short‑grain rice. It’s stickier and holds its shape in a roll better than standard long-grain white rice. Both will work in this recipe, but sushi rice will give you the best results.
