(at time of publication)
- 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.
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)
Total fat 2g
–Saturated fat 1g
Dietary fibre 2g
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