Rainbow Fruit Sushi Rolls
Rainbow Fruit Sushi Rolls
Ingredients
For the Coconut Sticky Rice
- 1 cup short-grain sweet rice, also known as sushi rice
- 1 1/4 cups water
- 1/2 cup full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Rainbow Fruit Filling
- 1/2 cup strawberries, hulled and sliced into thin strips
- 2 kiwi, peeled and sliced into thin strips
- 1/2 cup mango, peeled, pitted, and sliced into thin strips
- 1/4 cup blueberries
- 1/4 cup mandarin oranges, drained, if canned
- 1 banana, peeled and sliced into thin strips
For Serving (Optional)
- 1/4 cup shredded coconut, toasted
- maple syrup, as needed, for drizzling
Instructions
- 1
Rinse the short-grain sweet rice under cold water until the water runs clear. Drain well.
⏱️ 3 min
- 2
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 20 min
- 3
While the rice is cooking, prepare the coconut milk mixture. In a small saucepan, gently heat the coconut milk, granulated sugar, and salt over low heat, stirring until the sugar and salt are fully dissolved. Do not boil.
⏱️ 5 min
- 4
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then, transfer the hot rice to a large bowl. Pour the warm coconut milk mixture over the rice and gently fold it in with a spatula until fully incorporated. Cover the bowl with a damp cloth and let the rice cool to room temperature, about 15-20 minutes.
⏱️ 25 min
- 5
While the rice cools, prepare all the fruit fillings as directed in the ingredients list.
⏱️ 10 min
- 6
To assemble the rolls, lay a piece of plastic wrap or a bamboo sushi mat on a clean surface. Spread about 1/2 cup of the cooled sticky rice evenly into a rectangle, about 1/4 inch thick, leaving a small border at one end. Lightly wet your hands to prevent sticking if needed.
⏱️ 5 min
- 7
Arrange a colorful line of fruit strips (strawberries, kiwi, mango, banana) and a sprinkle of blueberries and mandarin oranges across the center of the rice rectangle. Be careful not to overfill.
⏱️ 5 min
- 8
Carefully roll the rice over the fruit, using the plastic wrap or sushi mat to help you create a tight log. Gently press and shape the roll as you go. Seal the seam by pressing firmly.
⏱️ 5 min
- 9
Repeat steps 6-8 with the remaining rice and fruit to make 3 more rolls.
⏱️ 15 min
- 10
Place the finished rolls in the refrigerator for at least 15 minutes to firm up, or up to 1 hour.
⏱️ 15 min
- 11
Once chilled, remove the plastic wrap. Using a sharp, wet knife, slice each roll into 6-8 pieces, wiping the knife clean between cuts for neat slices. Arrange on a platter, sprinkle with toasted shredded coconut if desired, and drizzle with maple syrup or honey before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Rainbow Fruit Sushi Rolls
Ingredients
For the Coconut Sticky Rice
- 1 cup short-grain sweet rice, also known as sushi rice
- 1 1/4 cups water
- 1/2 cup full-fat coconut milk
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
For the Rainbow Fruit Filling
- 1/2 cup strawberries, hulled and sliced into thin strips
- 2 kiwi, peeled and sliced into thin strips
- 1/2 cup mango, peeled, pitted, and sliced into thin strips
- 1/4 cup blueberries
- 1/4 cup mandarin oranges, drained, if canned
- 1 banana, peeled and sliced into thin strips
For Serving (Optional)
- 1/4 cup shredded coconut, toasted
- maple syrup, as needed, for drizzling
Instructions
- 1
Rinse the short-grain sweet rice under cold water until the water runs clear. Drain well.
⏱️ 3 min - 2
Combine the rinsed rice and water in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 20 min - 3
While the rice is cooking, prepare the coconut milk mixture. In a small saucepan, gently heat the coconut milk, granulated sugar, and salt over low heat, stirring until the sugar and salt are fully dissolved. Do not boil.
⏱️ 5 min - 4
Once the rice is cooked, remove it from the heat and let it sit, covered, for 5 minutes. Then, transfer the hot rice to a large bowl. Pour the warm coconut milk mixture over the rice and gently fold it in with a spatula until fully incorporated. Cover the bowl with a damp cloth and let the rice cool to room temperature, about 15-20 minutes.
⏱️ 25 min - 5
While the rice cools, prepare all the fruit fillings as directed in the ingredients list.
⏱️ 10 min - 6
To assemble the rolls, lay a piece of plastic wrap or a bamboo sushi mat on a clean surface. Spread about 1/2 cup of the cooled sticky rice evenly into a rectangle, about 1/4 inch thick, leaving a small border at one end. Lightly wet your hands to prevent sticking if needed.
⏱️ 5 min - 7
Arrange a colorful line of fruit strips (strawberries, kiwi, mango, banana) and a sprinkle of blueberries and mandarin oranges across the center of the rice rectangle. Be careful not to overfill.
⏱️ 5 min - 8
Carefully roll the rice over the fruit, using the plastic wrap or sushi mat to help you create a tight log. Gently press and shape the roll as you go. Seal the seam by pressing firmly.
⏱️ 5 min - 9
Repeat steps 6-8 with the remaining rice and fruit to make 3 more rolls.
⏱️ 15 min - 10
Place the finished rolls in the refrigerator for at least 15 minutes to firm up, or up to 1 hour.
⏱️ 15 min - 11
Once chilled, remove the plastic wrap. Using a sharp, wet knife, slice each roll into 6-8 pieces, wiping the knife clean between cuts for neat slices. Arrange on a platter, sprinkle with toasted shredded coconut if desired, and drizzle with maple syrup or honey before serving. Enjoy!
⏱️ 5 min