Fruit and Coconut Sushi Rolls (for April Fool’s Day)

  • Yield: 14-16 slices 1x


  • 1 cup uncooked short grain brown rice
  • 1 (15 ounce can) light coconut milk
  • 1/3 cup water
  • 1012 blackberries or raspberries
  • 2 tablespoons blackberry or raspberry jam
  • 1/3 cup unsweetened shredded coconut, toasted


  1. Add rice, coconut milk and water to a pan. Bring to a boil, cover and simmer for about 45 – 50 minutes. Cool slightly.
  2. 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.
  3. Start with the side closest to you, start to roll the sushi, squeezing tightly with each rotation.
  4. 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.


Adapted from Adora’s Box Sweet Sushi recipe