Ingredients
Scale
- 1 cup uncooked short grain brown rice
- 1 (15 ounce can) light coconut milk
- 1/3 cup water
- 10–12 blackberries or raspberries
- 2 tablespoons blackberry or raspberry jam
- 1/3 cup unsweetened shredded coconut, toasted
Instructions
- Add rice, coconut milk and water to a pan. Bring to a boil, cover and simmer for about 45 – 50 minutes. Cool slightly.
- Using a sushi mat covered with parchment paper, spread the rice completely over the paper (have a bowl of warm water near by to wet your hands to keep from sticking to the rice.) On the side closest to you, 1-inch from the start of the mat, spread jam in a 1-inch wide column across the length of the mat. Line up berries on top of the jam.
- Start with the side closest to you, start to roll the sushi, squeezing tightly with each rotation.
- Transfer roll to a cutting board. Cut roll in half and roll each half in the coconut. Then slice each half into sushi sized pieces.
Notes
Adapted from Adora’s Box Sweet Sushi recipe