- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Wednesday 3 September 2014
Strawberry sushi with chocolate sauce
Healthy Vegan Fridays #11, hosted by Kimmy of Rock my Vegan Socks and Robin of Vegan Dollhouse.
Other sushi recipes on Green Gourmet Giraffe:
Sushi stack with carrot, tofu omelet and avocado
Sushi with sticky walnuts and edamame
Sushi rice salad
Strawberry sushi with chocolate dipping sauce
Adapted from Thyme Bombe
Makes about 10
1/2 cup short grain rice (sushi rice)
1 cup water
the zest of one lime
2 tsp. lime juice
2 tsp. coconut nectar or other sweetener
5 or 6 medium-sized strawberries, sliced
black sesame seeds (or cocoa nibs) for garnish if desired
60g chocolate, broken into chunks
4 tbsp soy milk
2 tsp maple syrup
Place rice in a small saucepan with water, cover and bring to the boil. Gently simmer for 20 minutes. Mix hot rice with lime zest, lime juice and coconut nectar. Cool briefly.
Cut clingwrap into squares (about 20cm square). Place a slice of strawberry in the middle of the clingwrap. Make small balls and place on strawberry slice. Bring edges together and twist to make a tight ball of rice. Repeat with remaining rice.
Chill in fridge. Serve with warm chocolate sauce (see below).
To make chocolate sauce mix chocolate, soy milk and maple syrup. Melt in microwave or on stovetop. Serve warm.
*NOTE: Coconut nectar was not terribly sweet, as is its nature. If you used sugar, I suspect it would be a lot sweeter. You can try any sweetener of choice: sucanat, agave syrup, maple syrup, coconut sugar etc. You will need to adjust sweetness by tasting the rice.
On the Stereo:
Trans Europe Express: Kraftwerk