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Yields:
16
Total Time:
45 mins
EPCOT’s spring event pays homage to Japan's iconic cherry blossom festival with frushi, a blush pink, fruit-filled sushi that’s made to look like the flowers.
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Ingredients
- 2 cups
sushi rice, cooker per package directions
- 1 Tbsp.
cream of coconut
- 16
soy wrappers
- 16
fresh strawberries, hulled and quartered
- 1/2
cantaloupe, cut into 4"-long-x-1/4"wide rectangles
- 1/2
pineapple, peeled, cored, cut into 4"-long-x-1/4"-wide rectangles
Toasted coconut
Directions
1. Prepare Rice: Let sushi rice cool slightly; stir in cream of coconut. Set aside to cool to room temperature.
2. Start Assembly: On a flat surface, arrange a soy wrapper and top with 1/4 c. sushi rice, pressing with moistened fingers so rice covers the whole wrapper.
3. Add Fruit: In the center of rice-topped wrapper, arrange 1 strawberry quarter, 1 piece of cantaloupe, and 1 piece of pineapple.
4. Roll It Up: Starting at one end, fold about one third of the roll up, then roll the sheet into a cylinder, keeping fruit in the middle. Moisten soy wrapper to seal. Cut into 4 equal pieces. Repeat with remaining ingredients.
5. Serve: Garnish with toasted coconut.
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