Okonomi Fruit Sushi

Coconut Sushi Rice
1 ½ cups Sushi Rice
1 ½ cups Water
¾ cup Cream of Coconut

In a small sauce pan or rice cooker pot, rinse rice 2-3 times and drain.
Stir in cream of coconut. Add water and mix well.
If using a rice cooker, cook rice according to manufacturer’s instructions.
If cooking by stovetop method, bring rice mixture to a soft boil, reduce heat to low and simmer, covered for 20 minutes or until moisture is absorbed and evaporated.
Remove from heat and cool.
Rice should be sticky, not dry.

Passion Fruit Dipping Sauce
1 cup Passion Fruit Juice
1 tbsp Lime Juice
1 tbsp Sugar
2 tsp. Corn Starch

In a small saucepan, stir passion fruit and lime juice together.
In a separate bowl, mix cornstarch and sugar together until well blended.
Whisk cornstarch mixture into the juice and cook over a medium heat until it comes to a boil. Continue cooking for an additional 2-3 minutes. Remove from heat to cool.
Mixture will thicken slightly as it cools.
Makes about 1 cup.

Caramel Sauce
¼ cup Butter
½ cup Brown Sugar
½ cup Whipping Cream

In a saucepan, melt butter over medium heat. Add brown sugar and stir until light and bubbly.
Remove from heat and whisk in whipping cream until smooth. Allow to cool.
Makes 1 ¼ cups.

Toasted Coconut
Shredded Coconut

Spread shredded coconut evenly in a shallow baking sheet and bake at 400 degrees for 5-7 minutes, stirring occasionally until golden brown.

Assorted Fruit, Thinly Sliced
Kiwi Fruit
Red Plums
Champagne Mango
Pomegranate seeds
Lime Zest
Chopped Macadamia Nuts
Minneola (for zest)
Chopped Raspberries
Fresh Mint, chopped


To form coconut rice, lightly wet hands and compress about 2 tablespoons of the rice; then forming into a rectangular block.

Place a small dab of caramel sauce on the block of rice. This helps the fruit to adhere to the rice.

Arrange the fruit artistically in combined layers topping with coconut, lime zest, macadamia nuts or pomegranate seeds.


– Pineapple and strawberry, topped with toasted coconut

– Mango and kiwi topped with macadamia nuts, raspberries and lime zest

– Red plum and cantaloupe topped with pomegranate seeds and Minneola zest

– Pineapple, mango and thinly sliced cantaloupe with lime zest and brown sugar

**These are but a few suggestions. Invent! Have fun!**

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