(NC)-Dessert Sushi. Who knew? This contemporary version of rice pudding in a roll is a sweet creamy variation on the traditional Japanese entrée. Made with fragrant California peaches and nectarines and splashed with a peppery California strawberry reduction, that is sure to delight.

1 cup (250 mL) Calrose short grain sushi rice washed twice and drained well for 1 hour

1/4 cup (50 mL) seasoned rice vinegar

2-3 tsp (10-15 mL) sugar

pinch salt

2 cups (500 mL) diced California strawberries

1/2 tsp (2 mL) black pepper

2 tsp (10 mL) orange juice

1/2 cup (125 mL) water

2 tbsp (30 mL) balsamic vinegar

4 California peaches

4 California nectarines

48 large mint leaves for garnish [if not available use curly leaf lettuce]

2 tbsp (30 mL) black sesame seeds, for garnish

Cook rice according to package directions. After cooking, fold in the rice vinegar, sugar, and salt. Gently fork through the rice to separate and evenly distribute the sugar and salt. Gently fan the rice while doing so, for approximately one minute. Reserve the rice at room temperature until ready to assemble.

Place strawberries, pepper, orange juice, water and balsamic vinegar in a non-reactive pan and simmer until reduced to a syrupy consistency. Fine strain 2 - 3 times. Place in squeeze bottle and reserve for later use.

Blanch the peaches and nectarines in boiling water for 60 seconds. Place in ice water to cool and then peel the skins - they should fall off effortlessly. Thinly slice half moons from the fruit pit, rotating after each cut to maintain a narrow petal shape.

Place a sushi rolling mat lined with plastic wrap on your work surface. Line slices of peach and nectarine overlapping in a straight line, and add the rice on top. Alternately, you can also place the rice down first in a rectangle shape and lay the slices of nectarine and peach on top of the rice. Roll the sushi mat to make the roll. Remove the plastic wrap and slice with a sharp knife [not serrated] into individual portions [Tip: dip knife in warm water mixed with a little rice vinegar in between each slice to make clean cuts].

Arrange mint leaves or lettuce on a serving plate. Place the individual “frushi” rolls on the leaves and sprinkle with black sesame seeds. Drizzle with the strawberry balsamic glaze over the rolls to finish.

Makes 36 pieces.

Recommended wine pairing: 2005 Turning Leaf Pinot Noir, California

Source: Recipes developed by The Culinary Institute of America as an industry service to the California Grown Marketing Campaign.

Credit: www.newscanada.com

Trackback URI | Comments RSS