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.
—Kukla
Ingredients
- Apricot Sashimi
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• 8 fresh apricots, quickly blenched and peeled
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• 2 cups sushi rice
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• 3 cups milk, 1 teaspoon salt
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• 2 teaspoons vanilla extract
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• 2 tablespoons sugar
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• 2 sheets Norrie
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• 4 tablespoons Apricot Jam
- Orange Dipping Sauce:
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• 1 medium thin-skinned navel orange thinly sliced
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• 1 tablespoon canola oil
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• 1/2 cup freshly squeezed orange juice
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• 7 tablespoons Blue Agave Syrup
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• 3 tablespoons freshly squeezed lemon juice
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• 1/2 tablespoon cornstarch
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• 1 tablespoon water
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• Pinch of salt
Directions
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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.
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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.
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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.
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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.
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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.
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