Ingredients Print

Check off ingredients as you go

For the maki rolls

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

For the coconut cream

• 250 g (9 oz) cream cheese (gvinat shamenet) or crème fraîche
• 250 ml (1 cup) coconut cream, about 20% fat
• 70 g (½ cup + 1 Tbsp) powdered sugar (icing sugar)

For the fruit filling, your choice, preferably colorful fruit

• kiwis
• strawberries
• raspberries
• melon
• mango
• banana
• pitaya (dragon fruit)
• 1/2 bunch fresh basil and mint, finely chopped

For the sushi

• 1 glass (200 ml / ¾ cup + 1 Tbsp) sushi rice
• 1 glass (200 ml / ¾ cup + 1 Tbsp) water
• 1/3 glass (about 65 ml / ¼ cup) coconut cream (about 20% fat)
• 1 tsp granulated sugar

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

Making the maki filling

1. In a bowl, mix the cream cheese, coconut cream and powdered sugar until very smooth and creamy. Chill in the fridge.
2. Cut some of the fruit into sticks (you’ll need slices for the sushi). Finely chop the fresh herbs if you’re using them.

Rolling the maki

3. Lay a soy paper sheet horizontally on a board. Spread a little of the coconut cream mixture along one side, add fruit sticks (be generous, otherwise your roll will be too skimpy), and roll up tightly. It doesn’t look like much at this point, that’s normal.

4. Place in the freezer for 30 minutes. Then, using a smooth-bladed knife, cut into maki. Arrange on a serving plate and, if you like, decorate with thin slivers of fruit or crushed nuts, or roll them in shredded coconut.

Making the sweet sushi rice

Whatever quantity of rice you make, keep the classic ratio in mind: 1 volume of rice to 1.3 times that volume of water. If you’re using glasses, for example, 1 glass of rice to 1 glass + 1/3 glass of water.

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

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

3. Shape into small oval mounds and top with slices of fresh fruit.

Serve with a fruit coulis or a chocolate sauce!

If you have rice and fruit left over and don’t feel like making lots of little pieces, make a fruit “tartare” with rice !

Tips and variations

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

Colored soy paper sheets are smaller than nori seaweed sheets and are rolled from the short side, unlike savory sushi.

For the sushi, I suggest tasting your rice so you can adjust the seasoning to your liking. I used vanilla and coconut cream, but you could also imagine making a light sugar syrup to pour in at the end of step 1.

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