Frushi Platter
Prep
20 min
Serves
10
Calories
82/Serving
Ingredients
Directions
- Combine rice, water, sugar and salt and cook on low heat for about 20 minutes. Add the coconut milk and vanilla. If it’s too runny, cook a few minutes longer, it should be moldable. Spread your rice out on a tray to let it cool.
- Cut your seedless cucumber crosswise into halves and hollow out the centers with a melon baller or small spoon.
- Fill your cucumber cylinders with rice and fruit slices and then chop the roll into half inch discs.
- For another style, cover your sushi rolling mat with plastic wrap and flatten out a thin layer of rice across the whole mat.
- Stack a row of mango, strawberry and cucumber slices across the bottom and roll the bamboo mat forward to form a tight cylinder of rice around the fruit.
- Remove from plastic wrap and cut into medallions. Wrap the medallions in long slices of mango and top with a blackberry.
- For the last style, ball some rice in your hand and add a slice of fruit on top, like nigiri!
Cooking Tips
Customize your frushi platter with any fruit you like or go without the rice to make it even healthier!
Nutritional Facts
- Serving Size: 1
- Servings Per Recipe: 40
- Amount Per Serving: Calories 82
- Total Fat 1.8g (2% Daily Value)
- Saturated Fat 1.3g (7% Daily Value)
- Cholesterol 0mg (0% Daily Value)
- Sodium 45mg (2% Daily Value)
- Potassium 182mg (4% Daily Value)
- Carbohydrate 16.5g (6% Daily Value)
- Dietary Fiber 2.2g (8% Daily Value)
- Sugars 7.3g
- Protein 1.4g.
