Recipe: Frushi with Strawberry Reduction Sauce

This is a delicious recipe that's easy, light and screams SPRING!


What you need:

For Frushi:
~ 1 cup short grain or other sushi rice, rinsed
~ 1 cup water
~ 1 cup unsweetened coconut milk (lite is fine)
~ 1 to 2 tbs granulated sugar
~ pinch of salt
~ 4 ripe peaches or nectarines
~ 1/4 cup fruit preserves
~ 1 pint fresh strawberries, thinly sliced
~ 36 berries (fresh raspberries, blueberries, or blackberries)

For Reduction:
~ 2 cups diced strawberries
~1/2 tsp black pepper
~ 2 tsp orange juice
~ 1/2 cup water
~ 2 tbs balsamic vinegar

Directions:

To make sushi:
~ Add rice, water, and coconut milk to a pot, and bring to a boil. Lower heat, cover, and simmer until the liquid is absorbed and the rice is soft, (add a small amount of extra water or coconut milk if the rice is not done but liquid has evaporated).

~ Next, stir sugar and salt in with cooked rice. Gently fluff rice with a fork to distribute evenly. Let rice cool completely. Best to refrigerate to get best stickiness.

~ Blanch peaches in boiling water for 60 seconds. Place in a bowl of ice water to cool, then peel off skin. Thinly slice half-moons from the fruit pit.

~Create oblong mounds from the cooled rice-these become the pieces of sushi-by pressing bits of rice between the palms of your hands. Then carefully spread a thin layer of preserves on top of each mound, top with peach slice, strawberry slice, and a berry.

To prepare the sauce:
~ Add diced strawberries, pepper, orange juice, water, and vinegar to a pot and heat over medium heat until reduced to a syrupy consistency. Strain through a fine-mesh strainer until completely smooth, reserve for later use.

We used the reduction sauce as our "soy" sauce to dip our sushi in. My daughter absolutely LOVES this recipe... and its fun to say FRUSHI!

(Found in The Vegan Table, by Colleen Patrick-Goudreau)