Fruit nigiri

Fruit nigiri

This recipe takes a savoury dish and flips it on its head for a dairy-free, vegetarian dessert.

Serves: Makes 24 pieces (8 serves)

Time to make: 20 mins , Plus half to 2 hours cooling time.

Ingredients

1 cup sushi rice
1½ cups water
½ cup light coconut milk
2 teaspoons honey
juice of 1 lime
1 tablespoon toasted sesame seeds
1 cup sliced assorted fresh or canned fruit
²/³ cup frozen berries

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Instructions

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1 In a strainer, rinse sushi rice under the tap. In a medium saucepan, place rice, water, coconut milk and honey. Cover and bring to a boil. Reduce heat to low and simmer for 10-12 minutes or until liquid is absorbed. Fold lime juice through cooked rice.

2 Onto a tray or large swiss roll tin, tip the rice out and spread gently, fanning to cool (or just leave to cool).

3 Once cool, using slightly wet hands, shape rice into oblongs. Roll half of the nigiri in sesame seeds.

4 Top nigiri with slices of your favourite fruit.

5 In a small pot, heat frozen berries until they start to boil. Reduce heat and simmer for 2 minutes. Remove from heat and pour into a small dish.

6 Serve nigiri on a platter, with berry dipping sauce on the side.

HFG tip

NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

Nutrition Info (per serve)

Calories 136 cal

Kilojoules 570 kJ

Protein 2 g

Total fat 2 g

Saturated fat 1 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 2 g

Sodium 10 mg

Calcium 10 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.