Frushi, or fruit sushi, is a beautiful and unusual breakfast addition. Serve it either as a side or a dessert. We’ve used oranges and raspberries for the topping, but any fresh fruit will work. If the fruit won’t adhere to the coconut rice, apply it with a dab of honey.

 

Here is how to make it:

 

Ingredients:

  • 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
  • 10 orange sections
  • 20 fresh raspberries
  • 1 (6-ounce) carton vanilla fat-free yogurt

Directions:

 

  • 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.

    Enjoy!

 

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