Fruity Sushi Roll Rice Pudding Bites
Adorable little “sushi”Creamy and fresh summer fruit!
Ingredients:
Rice Pudding “Rice”
1 cup Arborio rice
2 cups whole milk
1 cup coconut milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Fruit “Nori” Wrap
2 ripe mangoes, peeled and sliced into very thin wide strips
2 kiwis, peeled and sliced into very thin wide strips
Fruit Filling
6 strawberries, hulled and sliced into thin sticks
1/2 cup mango strips
1/2 cup blueberries
Optional Garnish
1 tablespoon black sesame seeds
2 tablespoons shredded coconut
Honey, for drizzling if desired
The creamy vanilla rice pudding, juicy fruit, and silky mango and kiwi wraps make these little bites look playful, fresh, and irresistibly summery.
Instructions
Add the Arborio rice, whole milk, coconut milk, sugar, vanilla, and salt to a medium saucepan.
Cook over low to medium-low heat, stirring often, for 25–30 minutes until the rice is tender and the mixture is thick, creamy, and pudding-like.
Transfer the rice pudding to a shallow bowl or tray and let it cool completely. Chill it for at least 1 hour so it becomes firm enough to shape.
While the pudding chills, peel the mangoes and slice them into long, thin, wide strips using a mandoline or vegetable peeler.
Peel the kiwis and slice them into thin sheets as evenly as possible. Pat both fruits gently with paper towels to remove excess moisture.
Prepare the fillings by slicing the strawberries into thin batons and setting out the mango strips and blueberries.
Lay several mango strips slightly overlapping on a piece of parchment to form a rectangle. Do the same with kiwi slices to create a second wrap option.
Spoon a strip of chilled rice pudding across the lower third of the fruit rectangle and gently flatten it into a sushi-roll shape.
Add a few strawberry sticks, mango strips, or a row of blueberries along the center of the pudding.
Using the parchment to help, roll the fruit and rice pudding tightly into a log, just like sushi. Repeat with the remaining fruit sheets and filling.
Refrigerate the logs for 20–30 minutes so they firm up and slice more neatly.
Use a sharp knife to slice each roll into bite-sized rounds, wiping the knife between cuts for the cleanest look.
Garnish with black sesame seeds or shredded coconut if you like, and drizzle lightly with honey before serving if desired…
