
only $2.95 each!


Frushi is what happens when you replace the “fish, seaweed and wasabi” with “fruit, sugar and yogurt”. Cantaloupe looks like pickled ginger when sliced paper thin and Blackberries look like fish roe when cored and quartered. You can filet a strawberry to look like fish (kinda). A 2-to-1 ratio of a flavored honey and apple cider vinegar makes a nice "glaze" that you can put on stuff to sweeten it up with a little something extra. Ginger Ale works to keep rice from sticking to your hands and knife. I CAN'T WAIT TO MAKE THIS FOR ROWAN'S BIRTHDAY PARTY NEXT MONTH!
This recipe will get you started:
Ingredients
1 1/4 cups water
1 1/4 cups water
1 cup uncooked sushi rice or other short-grain rice
1/4 cup sugar
1/4 cup light coconut milk
Dash of salt
Cooking spray
orange sections
fresh raspberries
1 (6-ounce) carton vanilla fat-free yogurt
Preparation
Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.
Makes 5 servings (serving size: 4 frushi pieces and about 2 1/2 tablespoons yogurt)
Recipe courtesy of Cooking Light.