Fruit Nigiri Sushi | Japanese Vegan Recipes | Veganuary ZA

Fruit Nigiri Sushi

Marchpane & Medlar

If you love entertaining and are looking for something a little different to delight your guests, go for a twist on typical finger food with sweet canapés. Try our chic and summery Fruit Nigiri Sushi and be sure to make an impact!

  1. For the rice:
  2. 300g / 10½ oz sushi rice or short grain pudding rice
  3. 450ml / 15.2 fl oz water
  4. 150ml / 5.1 fl oz canned coconut milk
  5. 2 tablespoons caster sugar
  6. ½ teaspoon salt
  7. 2 cardamom pods, lightly crushed
  8. Few drops mirin (optional)
  9. For the topping:
  10. Strips of fruit approx. 6cm long, cut as thinly as possible (e.g. watermelon and mango or peach)
  11. Sieved apricot jam

  • Rinse the rice well using a sieve until the water runs clear. Drain thoroughly in a colander and allow to dry for 20 minutes.
  • In a medium saucepan, combine the rice with the cold water and bring to a boil over a high heat. Cover and cook over a moderate heat for 10 minutes.
  • Reduce to a low heat and cook for a further 10 minutes. The rice should be tender and the water absorbed.
  • Remove from the heat but keep covered and stand for 15 minutes.
  • (Alternatively, if you have a rice cooker, that can be used to cook the rice.)
  • Meanwhile, in a small saucepan, combine the coconut milk, sugar, salt, cardamom pods and optional mirin. Warm over a low heat, stirring to dissolve the sugar.
  • Remove the cardamom pods and allow the coconut mixture to cool a little.
  • Add to the rice and gently stir through. Keep stirring until all the liquid is incorporated. Cover the rice with a clean damp tea towel.
  • Take spoonfuls of rice, one at a time, and shape into rectangles with rounded ends. Press firmly but gently without squashing the rice.
  • Brush the top of each piece of nigiri with jam and top with a fruit slice, applying just enough pressure to secure it in place.
  • Do not refrigerate the nigiri before serving. Consume the same day. Serve with small dipping bowls of raspberry coulis, if desired.

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