Serves a Crowd

Apricot Sashimi and Orange Dipping Sauce

May 31, 2011
0 Ratings
  • Serves 8
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.

What You'll Need
  • Apricot Sashimi
  • • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

See what other Food52ers are saying.

  • Chef Devaux
    Chef Devaux
  • Sagegreen
  • susan g
    susan g
  • Kukla

5 Reviews

Chef D. November 20, 2015
Never tried that before, will have to.
Sagegreen June 1, 2011
Kukla June 1, 2011
Thank you!
I love all your comments and recipes.
susan G. May 31, 2011
Wonderful ideas here, and I love the way they look. Your family is fortunate to be your tasters. You can call me if you need another one!
Kukla May 31, 2011
Thank you Susan g!
I will call, if you are in California.