Frushi is such a beautiful and tasty treat that you will want to make them all the time. Frushi is so dazzling it can be showcased at any type of gathering to spark up the table.
It is always best to use fresh fruit that is in season, but if it is not available you can use frozen fruit. It is also tasty to use pure fruit jelly. The kids will love to get involved with decorating these, get creative.
I have used full fat and lite coconut milk and it is definitely better to use the lite. The full fat tastes amazing but is a bit greasy and of course you don’t want all that fat anyway!
What beautiful food plants make!
Strawberry coconut, yum!
Products I use in this Recipe
The following list provides products that I use to prepare this recipe at home. This list contains affiliate links. If you click through and make a purchase, I may receive a commission, at no additional cost to you. Some of the prices are great bargains while others are not. I share these links with you so you to help you choose products that you might be unfamiliar with. Shop around because most of these products are available at Walmart or your local health food store. See my disclosure for details on affiliate links.
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- Several of these pure fruit jellies are available at your local market. My favorites are St. Dalfour, Dickinson’s.
- My favorite coconut milk brand is Thai Kitchen. The Spout’s brand is pretty good too.
| Prep Time | 10 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 20 Minutes |
| Servings |
Pieces
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- 1 Cup sushi rice
- 1 Can lite coconut milk
- 3/4 Cup water
- 2-4 Tablespoons Sweetener
- 1 Dash salt optional
- fruit preserves of choice
- fresh/frozen fruit of choice
Ingredients
Frushi rice
Toppings
|
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- Mix rice, coconut milk, water, sweetener and salt together in a pan. Stir well to blend the ingredients and then bring to a boil.
- Once it begins to boil, stir so it does not stick to the bottom of the pan.
- Reduce the heat to the lowest setting and stir well. Cover the pan with a lid and simmer for 20 minutes. Do not remove the lid while it simmers.
- After 20 minutes remove the pan from the burner and let stand, covered for 10 minutes. After the 10 minutes remove the lid, stir then allow to cool until you can touch it with your hands.
- While the rice is cooling, prepare your fruit slices and set up the desired preserves for preparation.
- With clean, lightly wet hands, roll the rice into the desire shapes. Periodically wet your hands so the rice won't stick to them.
- Arrange the frushi on a plate and top with fruit preserves, fruit, or both together. Make them a little prettier and sweeter by sprinkling the plate with a little pure maple syrup or coconut sugar.
- Eat right away or chill until ready to serve. ENJOY!
This sushi looks really delicious 🙂
This looks really good and is such a good idea for a small wedding or baby shower!
They’re so cute!
Does the rice have to be sushi rice, or will any white rice work for this?
Finally a vegan dessert for a japanese inspired dinner party!
thanks!
Exactly! I have been planning on doing the same thing with sushi, cabbage salad, tofu lettuce wraps and frushi. How beautiful would that be!!
Kim
Honestly have not tried other rice but they would probably work as long as it is sticky and with the coconut milk and sugar it probably would be.
Kim
Jess,
What a great idea, that would be prefect. They are so pretty and you could theme them with the occation.
Kim
Love your site, just found it and excited about trying out new recipes. We read Dr. Fuhrmans book last month and are changing out diets. So, this site is very helpful!!! Thank you and please keep you the encouragement and support.
Hi Jen,
I’m glad you like it, I love hearing that people enjoy what I do 🙂 Dr. Fuhrman’s books are great. I went on a vegan doctor bing when I first went vegan after reading The China Study. Of course after a while they all say the same thing which really just proves that the studies are right and we should eat a whole foods, plant based diet. I know it is hard, I love me some vegan junk food, but worth working on.
Good luck
Kim