Cold Fruit Sushi With Honey Dipping Sauce Recipes

Steps:

• Place the fruit on a cutting board lined with parchment. Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board. Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit. Cut about 24 very thin slices of melon in the same fashion, slicing from top to bottom, allowing the juices to collect on the parchment paper.
• Slice the pineapple lengthwise into 1/8-inch slices. Pile and cut into matchsticks.
• Pour the juices that have collected into a small bowl. Stir in the honey and set aside.
• To assemble the fruit sushi, lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon slice and roll. Trim the base so that the rolls sit firmly on a dessert plate. Serve with the honey dipping sauce.

Steps:

• Place the fruit on a cutting board lined with wax paper or parchment paper.
• Trim the tops and bottoms of the melons and pineapple and sit them upright on the cutting board.
• Using a very sharp knife, cut away the rind, slicing lengthwise, working your way around the fruit.
• Cut about 24 very thin slices of melon in the same fashion, slicing from the top to bottom, allowing the juices to collect on the parchment paper.
• Slice the pineapple lengthwise into 1/8" slices. Stack and cut into matchsticks.
• Pour the juices that have collected into a small bowl.
• Stir in the sweetener and set aside.
• To assemble the fruit sushi:
• Lay the melon slices vertically on the cutting board. Place 3 pineapple matchsticks horizontally at the base of the melon. Roll the melon around the matchsticks, wrapping tightly.
• Trim the base of the roll and slice it into individual pieces.
• Squeeze some fresh lemon juice over the pieces, and refrigerate until it is time to serve dessert. Serve with juices mixed with sweetener. Enjoy!

Steps:

• In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
• Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it's too runny.
• Slice fruit of choice into long pieces.
• *Note: Use a potato peeler to shave thin slices off the mango.
• Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
• Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
• Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
• Coat the rolls with either the mango slices, or the toasted coconut.
• Slice each roll into 6 pieces.
• With the rest of the rice, roll into balls (like nigiri).
• Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
• Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
• Enjoy!

Steps:

• Stir soy sauce, chile-garlic sauce, sesame oil, and garlic powder together in a small bowl; add lemon slice.