- 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
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.
Nutrition Info (per serve)
Total fat 2g
Saturated fat 1g
Dietary fibre 2g
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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