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Author Notes: When I watch cooking shows with the best chefs and all their creative ideas, I get inspired to try some new things. I have seen sushi rolls made with vegetables and fruits but the technique for rolling looked to me complicated.
After doing some thinking, I decided to make Sashimi with fruit for dessert.
I adjusted a recipe for Rice Pudding and made a dipping sauce.
My family played the role of judges and the dish got high marks.
Next time I will try to use mango or figs.
- • 8 fresh apricots, quickly blenched and peeled
- • 2 cups sushi rice
- • 3 cups milk, 1 teaspoon salt
- • 2 teaspoons vanilla extract
- • 2 tablespoons sugar
- • 2 sheets Norrie
- • 4 tablespoons Apricot Jam
Orange Dipping Sauce:
- • 1 medium thin-skinned navel orange thinly sliced
- • 1 tablespoon canola oil
- • 1/2 cup freshly squeezed orange juice
- • 7 tablespoons Blue Agave Syrup
- • 3 tablespoons freshly squeezed lemon juice
- • 1/2 tablespoon cornstarch
- • 1 tablespoon water
- • Pinch of salt
- Apricot Sashimi: In a sauce pan bring milk to a simmer, add rice and cook until the rice is soft but not mushy. Mix in sugar, vanilla, cool to room temperature.
- Cut the Norrie sheets in 1/3-inch ribbons. Wet your hands and form the cooled rice into oval shaped canals, chill before ready to assemble.
- In a small pan, warm apricot jam, then strain and discard the pieces of apricots. Use a pastry brush to smear the top of rice canals with the warm jam. Place 1/2 of an apricot on top and tie with a Norrie ribbon.
- Orange Dipping Sauce: In a small pan heat the oil over medium-high heat. Add orange slices and stir-fry for 30-40 seconds. Add orange juice, Agave Syrup, lemon juice and salt, then let simmer for 3 minutes.
- Blend cornstarch with water, pour into sauce and cook. Stir until sauce bubbles and thickens slightly. Strain and pour into a serving dish, serve at room temperature.
- This recipe was entered in the contest for Your Best Soda Fountain Recipe
No Laffy Matter
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