Kosos sushi with raspberries and oranges
5 servings
30 minutes
Coconut sushi with raspberry and oranges is an original interpretation of a traditional Japanese dish, combining exotic flavors and unusual textures. Inspired by Eastern cuisine, these sushi gain a sweet note from coconut milk and vanilla yogurt. The tender rice infused with coconut aroma harmoniously complements the refreshing tartness of raspberries and the sweetness of juicy oranges. This dish is perfect as an unusual dessert or light snack, surprising with its combination of fruits and rice. Its vibrant taste and elegant presentation make it a worthy decoration for any table, while the simplicity of preparation allows one to enjoy Japanese gastronomy in a home atmosphere.
1
In a saucepan, bring water and rice to a boil. Cover with a lid, reduce heat, and cook for 15 minutes until all the water evaporates. Remove from heat and let sit for another 15 minutes without opening the lid.
- Water: 1.3 glass
- Sushi rice: 1 glass
2
Transfer the rice to a bowl and add sugar, coconut milk, and salt. Mix well, cover, and let it sit for 20 minutes.
- Sugar: 0.3 glass
- Coconut milk: 0.3 glass
- Salt: pinch
3
Lightly grease your hands with vegetable oil and divide the dough into 20 pieces (about 1 tablespoon each) and roll into balls. Then shape each ball into an oval and gently press it. Place on a parchment-lined baking sheet.
- Vegetable oil: to taste
4
Place 1 piece of orange on top of 10 rice rounds, and 2 raspberries on the others. Chill.
- Canned mandarin/orange segments: 10 pieces
- Raspberry: 20 pieces
5
Transfer to a plate and place yogurt (as a sauce) in a small bowl next to it.
- Vanilla yoghurt: 170 g