Picking the recipe I'd like to be remembered for was pretty easy - I am somewhat obsessed with dessert sushi! When my hubby and I got married 7 years ago, we had a sushi feast at our rehearsal dinner. To keep with the theme (like all good brides strive to do…), I wanted to serve dessert sushi. I searched the internet to see if there was something I could make and called bakeries, but couldn’t find anything that looked delicious. I think we ended up serving cheesecake....
Fast forward to a few years later, when I was finally getting comfortable enough in the kitchen to start getting creative. I become set on developing the perfect dessert sushi recipe. After many failed attempts, this is what I came up with - an eggless chocolate cookie dough "seaweed" wrapper that is easy to roll filled with coconut scented jasmine rice and luscious fruit on the inside. I love to serve it with chopsticks and melted chocolate “soy sauce”. You can fill it with any type of fruit you like, but I like using kiwis and strawberries around Christmas! —Kerstin
1 1/3 cups
light coconut milk (11 ounces)
1 1/2 ounces
quartered strawberries (2-3 medium strawberries)
1 1/2 ounces
kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
semisweet chocolate chips, melted
In This Recipe
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.