Veggie Sushi Series: Dessert Sushi

This dessert sushi is the perfect addition to any sushi dinner. The combination of the sweet, creamy and salty makes for a delicious roll. You can make these using tortillas instead of the nori if the thought of fruit and seaweed doesn’t tickle your fancy.

For Sushi Rice:
• 1 cup short grain/sushi rice
• 1 (15oz) can lite coconut milk
• 1/2 tsp cinnamon
1. Cook rice according to rice cooker directions substituting lite coconut milk for water.
2. Transfer to a large mixingbowl and stir in the cinnamon. Then allow to come to room temperature.

For the Roll:
• 4 sheets sushi nori (you could use whole wheat tortilla if you’d like)
• 1 pear, thinly sliced
• 4 black mission figs, sliced; soak in hot water for 20 minutes
• Strawberry Cashew Dipping Sauce (see recipe below)

1. Place the nori sheet shinny side down or tortila. Top with 1/2 cup of rice on top of the and using lightly wet hands or the back of a spoon spread the rice out leaving a 1/2 inch strip of the nori uncovered.
2. Place some of the pear and fig along the strip of uncovered nori on the edge closest to you. Using your hands or a rolling mat begin to tightly roll the sushi. Start at the side nearest to you, and roll away from you.
3. When the sushi is completely rolled, use a rolling mat to squeeze the sushi so it does not unroll when you are trying to cut it. If you do not have a rolling mat place a piece of plastic wrap over the roll and using your fingers squeeze the sushi so that it will not unroll.
4. Using a very sharp knife, cut the sushi into six or eight pieces, depending on how thick you like your sushi. Serve with Strawberry Cashew Dipping Sauce.

Strawberry Cashew Dipping Sauce
• 1 cup cashew pieces, soaked in water for 1 hour
• 1/3 cup almond milk or other non-dairy milk
• 6 frozen strawberries

Place all ingredients in the blender and process until smooth.

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