Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2/3 cup short grain rice
- 1 1/2 cup water
- 1 2/3 cup coconut milk
- 1/3 cup sugar
- 2 tbsp. apricot jam, strained
- 2 cups fresh raspberries
- 1/4 cup confectioners sugar
- =
Directions
Rinse rice well under cold running water, drain and place in a saucepan with 1 1/4 cups water. Pour in 3/4 cup coconut milk. Cook over very low heat for 25 minutes, stirring often and gradually adding remaining coconut milk, until rice has absorbed all the liquid and is tender. Grease a shallow 7 inch pan, line with plastic wrap. Stir 2 tbsp. sugar into rice mixture and pour it into prepared pan. Cool and chill overnight. Cut rice into 16 small bars, shape into ovals and flatten tops. Place on baking sheet lined with baking parchment. Arrange the sliced fruit on top, using one type of fruit for each piece of sushi. Place remaining sugar in a small pan with the remaining 1/4 cup water. Bring to a boil, then lower heat and simmer until thick and syrupy. Stir in; the jam and cool slightly. To make sauce, puree raspberries with the confectioners sugar in a food processor or blender. Press through a strainer, then divide among four small bowls. Arrange a few of each type of fruit sushi on each plate and spoon a little of the cool apricot syrup over. Serve with the sauce.