Strawberry ‘sushi’

Sweet sushi of mine.

Ok, this is not exactly sushi, but it is made using the same composition (different ingredients), shape (bite sized pieces) and technique (rolling). And it may just be the simplest and tastiest raw/vegetarian/vegan sweet bite I have ever made.

It makes an excellent after dinner dessert, afternoon tea snack and it was even perfect with my breakfast coffee (tried and tested). It can also make for wonderful party or picnic sweet treats.

To make 6 small bites I used:

1/3 cup raw almonds 
1/4 cup raw cashews 
1/8 cup oats
1 TBSP honey (or maple syrup)
1 TBSP coconut oil
couple of drops of vanilla extract
pinch of sea salt
1 TBSP coconut, finely shredded + extra
4 strawberries, cut in thin strips - for filling 
1/5 orange peel, cut in thin strips - for filling

I first placed cling film on the rolling mat and tucked it underneath at the edges. This is a little trick I use to help me keep all my ingredients together – am obviously a sushi-rolling beginner, no shame there!

I mixed the first 3 ingredients in a blender for few seconds until finely grounded. In a separate bowl I mixed them by hand with the rest of the ingredients (except those for the filling) until completely incorporated.  I sprinkled the ‘extra’ coconut on the rolling mat then equally spread the nut mixture on top. In the center of the nut mix I arranged the strawberry and orange strips, lining them up together without leaving any gaps. I then proceeded to rolling. From the edge closer to me I rolled the mat away from me, evenly and gently pressing on the strawberries to keep them in place and to make the roll firm.

I placed the roll (with the mat and all) in the freezer for 5-10 minutes to firm up. Once I took it out, I removed the mat leaving the cling film in place. I cut the roll in half, then each half in 3 equal pieces and served.

Who says traditional dishes cannot be given a new twist?

Hope you enjoy them as much as we did! And don’t forget the ‘sushi ‘etiquette – share the goodies with your foodies.

C.

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