Rice
1 cup of short grain white rice (sushi rice)
Coconut milk
Sugar
Water
Vanilla extract
Wash the rice in a bowl by rinsing the rice with cold water, and draining. Repeat until water is mostly clear. Let sit for 5-10 minutes before cooking.
Combine one 12oz can of coconut milk with 1/2 can of water, 2 tablespoons of sugar and 1tsp of Vanilla extract. Wisk together until sugar is dissolved.
Pour the rice into rice cooker or pan, and cover with the coconut milk mixture- enough so that if you place the palm of your hand on top of the rice, the milk will come just past your knuckles. Cover and follow package directions for cooking. When the rice is finished cooking, ‘cut’ the rice by bringing a rice paddle or spoon through the rice until there are no clumps. When cooled to about room temperature, place a moist cloth or paper towel over the rice so that it doesn’t dry out.
Filling
Sliced strawberries
Soy paper sheets
Creamy vanilla yogurt
Chocolate shavings or syrup
Take 1/2 sheet of soy paper and place it on a bamboo rolling mat. Place a loose, raquet ball sized amount of rice on the center of the soy paper. spread from the inside out and down to the edges, leaving about a 1/4 inch strip of soy paper clean on top. Spread a spoon full of yogurt horizontally across the middle of the rice. Place strawberries on top of yogurt. With the bamboo mat, roll the rice and soy paper over itself, and then once again sealing the roll with the soy paper tab. Cut into 6 pieces, and top with chocolate.
For more information about hosting a dinner party, taking a lesson, or planning an event with Shiso Sushi visit: www.shisosushicatering.com.
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