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Fruit Sushi
From Spa Princess Cookbook, by Barbara Beery


1/2 cup uncooked rice
3 tablespoons canned coconut milk
4 tablespoons light brown sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
Assorted sliced seasonal fresh fruit

For the Honey-Spice Drizzle

1/2 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger


Cook rice according to package directions, substituting milk for water.

Remove cooked rice from heat and place in a bowl. Add coconut milk, brown sugar, salt, and cinnamon. Stir to blend.

Cover and store in refrigerator to chill for at least 2 hours or overnight.

Make the Honey-Spice Drizzle by combining honey, cinnamon, and ginger in a small bowl.

To assemble sushi rolls, remove rice from refrigerator. Dampen hands with a splash of water to keep rice from sticking. Take 2 tablespoons of rice and form into a ball with the palms of your hands. Put rolls on a serving dish.

Top each roll with sliced fresh fruit and drizzle with the honey-spice mixture.

Yield: Makes 12-14 fruit sushi rolls

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