Ingredients

Check off ingredients as you go

For the makis

• 1 package of colored soy sheets (in the Asian section of the supermarket)

For the coconut cream filling

• 250g (1 cup) cream cheese (gvinat shamenet) or crème fraîche
• 250ml (1 cup) coconut cream at about 20% fat
• 70g (⅔ cup) powdered sugar

For the fruit filling, choose preferably colorful fruits

• kiwis
• strawberries
• raspberries
• melon
• mango
• banana
• pitaya (dragon fruit)
• ½ bunch of fresh basil and mint, chopped

For the sushi

• 1 cup sushi rice
• 1⅓ cups water
• ⅓ cup coconut cream (about 20% fat)
• 1 tsp granulated sugar

If you change the number of serving, consider adjusting cooking times!

Preparing the maki filling

1. In a bowl, mix the cream cheese, coconut cream, and powdered sugar to get a very smooth texture. Keep refrigerated.
2. Cut some of the fruits into sticks (you’ll need to prepare slices for the sushi). Chop the fresh herbs if using.

Shaping the makis

3. Place the soy sheet horizontally on a board. Put some of the coconut cream mixture on one side, add fruit sticks (you need quite a bit otherwise your roll will be too sparse), and roll tightly. It doesn’t look like much yet, that’s normal.

4. Place in the freezer for 30 minutes. Then using a smooth-blade knife, cut into makis. Arrange on a serving plate and optionally decorate with small fruit slivers, crushed nuts, or roll in coconut powder.

Preparing the sweet sushi rice

Whatever quantity of rice you make, keep the classic proportions in mind: 1 volume of rice to 1.3x that volume in water. If you’re using cups for example, 1 cup of rice to 1 cup + ⅓ cup of water.

1. Rinse the rice well until the water runs clear (at least 4 times). In a saucepan, put the rice with the water, coconut cream, and sugar, cover and bring to a boil, stir once then reduce to medium heat and cook 12 minutes. Turn off without opening the lid and let rest 10 minutes.

2. Transfer the rice to a bowl. This is when you can season it to your taste (for example vanilla, lime zest…). Let cool to room temperature (never in the fridge) covering with a kitchen towel so it doesn’t dry out.

3. Form small quenelles and top with fresh fruit slices.

Serve with a fruit coulis or chocolate sauce!

If you have leftover rice and fruits and don’t feel like making too many small pieces, make a fruit tartare rice!

Tips and variations

For the maki filling, you can use mascarpone instead of cream cheese. I don’t recommend using only coconut cream as it would be too liquid and wouldn’t hold in the roll.

Colored soy sheets are smaller than nori seaweed sheets and are rolled from the short side, not like savory sushi.

For the sushi, I recommend tasting your rice to adjust the seasoning to your taste. I added vanilla and coconut cream, but you could also imagine making a light sugar syrup to pour at the end of step 1.

If you’d like to make other pieces on the same theme and enjoyed these fruit makis and sushi, you’ll probably love my sweet spring rolls!