Coconut Frushi

That's right, frushi - fruit sushi! I was delighted to try out this little recipe, since I love watching the art of dipping sushi into sauce with chopsticks, but don't get to partake, myself.

Combine 1 and 1/4 cups water and 1 cup uncooked sushi rice in a saucepan; bring to a boil, then cover, reduce heat and simmer for 15 minutes. Remove from heat and let stand, still covered, for 15 minutes.

Transfer the rice - it will be nice and sticky! - to a bowl, with 1/4 cup raw sugar, 1/4 cup light coconut milk, and a dash of salt, stirring gently to combine. Cover and let stand for 20 minutes.

Line a baking sheet with wax paper, and gently coat your hands with cooking spray. Shape the rice mixture into 20 equal balls (about 1 rounded tablespoon each), and then lightly press into an oval between your palms; place on the prepared baking sheet.

Top 10 of your rice balls with 1 orange section each, and 10 of your rice balls with 2 raspberries each. Cover and chill the frushi until you're ready to serve. (Note: if your fruit isn't sticking to the rice, try adding a dab of agave nectar to help it adhere).

At serving time, place 4 pieces of frushi on each of 5 plates, with 2 and 1/2 tablespoons of vanilla soy yogurt (such as Whole Soy) for dipping - and use chopsticks! Each serving is 230 calories.

This makes a delightful addition to a Sunday brunch, so consider it for Father's Day tomorrow! I do recommend buying small oranges - I bought a rather large navel orange, and ended up cutting the sections in half so they would fit over the rice.

Cost:
sushi rice $2.74
light coconut milk $2.39
orange $2.28
raspberries $2.99
vanilla soy yogurt $0.99