If you’re having a bit of déjà vu, it’s because I posted a similar dessert sushi recipe back in March when I started my blog. But, I’ve since tweaked the original recipe after a few email requests and I think this version is definitely worth sharing! In all honestly, I don’t think this will be the last dessert sushi variation you’ll see on my blog. I think I’ll always be a bit obsessed with it and working towards improving my recipes and trying new techniques and flavor combinations!
The sushi itself contains a chocolate “seaweed” cookie dough wrapper, which is stuffed with coconut sticky rice and fruit. I played with the chocolate sushi wrapper ingredients and found that the dough is easier to work with when I used cocoa powder instead of melted chocolate. I’ve also included additional measurements so you can make it if you don’t have a kitchen scale. Plus, you know I couldn’t resist filling the sushi with red and green fruit (strawberries and kiwi!) so it would be perfect for Christmas!
Christmas Dessert Sushi
1/2 cup jasmine rice
1 1/3 cups (11 ounces) light coconut milk
6 tablespoons granulated sugar
1/2 teaspoon salt
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
5 tablespoons all-purpose flour
1 1/2 ounces quartered strawberries (2-3 medium strawberries)
1 1/2 ounces kiwi, sliced into long rectangular strips (3/4 of a medium kiwi)
1/3 cup semisweet chocolate chips, melted
Combine rice, coconut milk, 2 tablespoons sugar, and 1/4 teaspoon salt in a small saucepan and heat over medium-high heat, stirring regularly, until the mixture boils. Reduce heat, cover and simmer for 15 to 20 minutes, or until liquid is absorbed and rice is tender and sticky. Remove from heat and cool to room temperature.
Meanwhile, mix butter and remaining 4 tablespoons sugar in a medium bowl until creamed. Add milk, vanilla, and cocoa powder and mix until smooth; stir in flour and remaining 1/4 teaspoon salt.
Roll chocolate dough into a 12-inch log and place down the middle of a large sheet of waxed paper. Place another piece of waxed paper on top of the log and use a rolling pin to roll the log into a 12×6-inch rectangle. Remove top sheet of waxed paper.
Spread room temperature coconut rice on top of chocolate dough rectangle in a 12×5.5-inch rectangle, leaving a 1/4-inch border on both long sides of the rectangle. Line up quartered strawberries horizontally down the center of the coconut rectangle. Line up sliced kiwi below the line of strawberries. Roll up dough into a cylinder like a “sushi roll” by lifting up waxed paper and sealing the ends of the dough together. Roll the roll on the counter and press together firmly. Remove waxed paper from the roll and cut into 16 dessert sushi pieces with a sharp knife. Fill in any gaps with extra fruit, if needed.
Place melted chocolate into small soy sauce containers. Serve dessert sushi with chocolate “soy sauce” and eat with chopsticks! Makes 8 servings.
Nutrition: 209 calories, 10.6g fat, 1.3g fiber, 2.7g protein per serving
Cost: $2.92 total