Fresh Fruit Sushi
Homemade fruit 'leathers' form the colourful wrapper for this healthy fruit sushi snack filled with coconut rice and fresh fruits. Have fun experimenting with different fruity combinations.
Ingredients
300 g mango, peeled, stoned, cut into 2 cm cubes
1 Tbsp honey
1 Tbsp lemon juice
For the strawberry fruit leather wrapper
300 g strawberries, hulled, halved
1 Tbsp honey
1 Tbsp lemon juice
For the mixed berries fruit leather wrapper
300 g frozen mixed berries, defrosted
2 Tbsp honey
1 Tbsp lemon juice
For the rice filling
350 g sushi rice
520 g water
200 g coconut milk
1 Tbsp honey
40 g desiccated coconut
1 tsp vanilla extract
For the fruit filling
1 mango, peeled, stoned, flesh removed
5-6 strawberries, hulled, whole
1-2 kiwi, peeled
100 g pineapple, cored, skin removed, cut to fit the feed tube
100 g honeydew melon, skin removed, deseeded, cut to fit the feed tube
100 g watermelon, skin removed, deseeded, cut to fit the feed tube
Instructions
STEP 1/7
Preheat the oven to 75ºC
Line the baking tray with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
STEP 2/7
Add mango, honey and lemon juice into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Scrape the sides of the bowl with a spatula
Blend until smooth
Pour the mixture onto the prepared baking tray
Spread the mixture out very thinly on the tray
Bake at 75ºC for about 4 hours or until dry but still pliable
Remove from the oven and let cool
STEP 3/7
Retrieve and clean the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
Add strawberry, honey and lemon juice into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Pour the mixture onto the prepared baking tray
Spread the mixture out very thinly on the tray
Bake at 75ºC for about 4 hours or until dry but still pliable
Remove from the oven and let cool
STEP 4/7
Add mixed berries, honey and lemon juice into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Place a sieve over a medium bowl
Strain the mixed berries mixture through a sieve into the medium bowl to remove the seeds
Pour the mixture onto the prepared baking tray
Spread the mixture out very thinly on the tray
Bake at 75ºC for about 4 hours or until dry but still pliable
Remove from the oven and let cool
STEP 5/7
Add sushi rice and water into a large saucepan
Heat until boiling, then reduce heat to low and cover with a lid
Simmer for 10 minutes or until the rice has absorbed all of the water
Remove from the heat
Add coconut milk, honey, coconut and vanilla extract into the saucepan
Stir to combine
Set aside and let cool
STEP 6/7
Retrieve and clean the Food Processor bowl
Select the dicing setting on the Variable Slicing disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Assemble the Food Processor bowl onto the power unit
Fit the Dicing Grid into the feed tube
Dice mango, strawberries and kiwi into the Food Processor bowl using the dicing pusher
Transfer the diced fruit into a clean, small bowl and set aside
Remove the Variable Slicing disc to make the fruit crudités
Working in batches, add pineapple, melon and watermelon into the feed tube
Dice the fruits into the Food Processor bowl using the dicing pusher
Transfer the fruit crudités into a separate small bowl and set aside
STEP 7/7
Line a work surface with a sheet of greaseproof paper
Place one sheet of fruit leather on the greaseproof paper
Spread out a thin layer of the coconut rice on top until approx. 0.5” thick, leaving a 0.75” border down the top long edge of the wrapper (this is the edge furthest away from you)
Lightly moisten the border edge of the fruit leather with water
Form a line of the fruit crudité pieces down the length of the rice filling
Add the mixed diced fruits on top of the line of crudités
Lightly moisten the border edge of the fruit leather with water
Tightly roll the sushi into a log shape, starting from the long edge of the greaseproof paper
Open out the greaseproof paper and use a very sharp serrated knife to slice into 1” individual pieces of sushi
Transfer the fruit sushi onto a serving plate
Repeat this process with the other colours of fruit leather to give you a finished plate of multi coloured fruit sushi
Serve
Serve immediately
We recommend making the fruit leathers the day before you want to make the sushi as they need to de-hydrate in the oven for approximately four to five hours to solidify properly – timings may vary depending on the water content of the fruit used.
Fresh Fruit Sushi
Homemade fruit 'leathers' form the colourful wrapper for this healthy fruit sushi snack filled with coconut rice and fresh fruits. Have fun experimenting with different fruity combinations.
Ingredients
300 g mango, peeled, stoned, cut into 2 cm cubes
1 Tbsp honey
1 Tbsp lemon juice
For the strawberry fruit leather wrapper
300 g strawberries, hulled, halved
1 Tbsp honey
1 Tbsp lemon juice
For the mixed berries fruit leather wrapper
300 g frozen mixed berries, defrosted
2 Tbsp honey
1 Tbsp lemon juice
For the rice filling
350 g sushi rice
520 g water
200 g coconut milk
1 Tbsp honey
40 g desiccated coconut
1 tsp vanilla extract
For the fruit filling
1 mango, peeled, stoned, flesh removed
5-6 strawberries, hulled, whole
1-2 kiwi, peeled
100 g pineapple, cored, skin removed, cut to fit the feed tube
100 g honeydew melon, skin removed, deseeded, cut to fit the feed tube
100 g watermelon, skin removed, deseeded, cut to fit the feed tube
Instructions
STEP 1/7
Preheat the oven to 75ºC
Line the baking tray with parchment paper
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
STEP 2/7
Add mango, honey and lemon juice into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Scrape the sides of the bowl with a spatula
Blend until smooth
Pour the mixture onto the prepared baking tray
Spread the mixture out very thinly on the tray
Bake at 75ºC for about 4 hours or until dry but still pliable
Remove from the oven and let cool
STEP 3/7
Retrieve and clean the Food Processor bowl
Assemble the Food Processor bowl onto the power unit
Fit the Knife Blade to the Food Processor bowl
Add strawberry, honey and lemon juice into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Pour the mixture onto the prepared baking tray
Spread the mixture out very thinly on the tray
Bake at 75ºC for about 4 hours or until dry but still pliable
Remove from the oven and let cool
STEP 4/7
Add mixed berries, honey and lemon juice into the Food Processor bowl
Attach the lid and ensure the pusher is in the feed tube
Blend until smooth
Place a sieve over a medium bowl
Strain the mixed berries mixture through a sieve into the medium bowl to remove the seeds
Pour the mixture onto the prepared baking tray
Spread the mixture out very thinly on the tray
Bake at 75ºC for about 4 hours or until dry but still pliable
Remove from the oven and let cool
STEP 5/7
Add sushi rice and water into a large saucepan
Heat until boiling, then reduce heat to low and cover with a lid
Simmer for 10 minutes or until the rice has absorbed all of the water
Remove from the heat
Add coconut milk, honey, coconut and vanilla extract into the saucepan
Stir to combine
Set aside and let cool
STEP 6/7
Retrieve and clean the Food Processor bowl
Select the dicing setting on the Variable Slicing disc
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place
Assemble the Food Processor bowl onto the power unit
Fit the Dicing Grid into the feed tube
Dice mango, strawberries and kiwi into the Food Processor bowl using the dicing pusher
Transfer the diced fruit into a clean, small bowl and set aside
Remove the Variable Slicing disc to make the fruit crudités
Working in batches, add pineapple, melon and watermelon into the feed tube
Dice the fruits into the Food Processor bowl using the dicing pusher
Transfer the fruit crudités into a separate small bowl and set aside
STEP 7/7
Line a work surface with a sheet of greaseproof paper
Place one sheet of fruit leather on the greaseproof paper
Spread out a thin layer of the coconut rice on top until approx. 0.5” thick, leaving a 0.75” border down the top long edge of the wrapper (this is the edge furthest away from you)
Lightly moisten the border edge of the fruit leather with water
Form a line of the fruit crudité pieces down the length of the rice filling
Add the mixed diced fruits on top of the line of crudités
Lightly moisten the border edge of the fruit leather with water
Tightly roll the sushi into a log shape, starting from the long edge of the greaseproof paper
Open out the greaseproof paper and use a very sharp serrated knife to slice into 1” individual pieces of sushi
Transfer the fruit sushi onto a serving plate
Repeat this process with the other colours of fruit leather to give you a finished plate of multi coloured fruit sushi
Serve
Serve immediately