A Whimsical Twist: Fruit and Rice Pudding “Sushi” with Raspberry Sauce

As a chef, I’ve always been fascinated by dishes that play with our expectations, blurring the lines between savory and sweet, familiar and surprising. This fruit and rice pudding “sushi” is precisely one of those delightful culinary illusions. I first encountered a similar concept years ago, presented at a gathering where the “no-sushi-for-pregnant-women” rule was cleverly sidestepped with this adorable, pregnancy-safe creation. The sheer ingenuity of transforming humble rice pudding into bite-sized, visually striking “sushi” rolls captivated me. It’s a dish that sparks joy and conversation, proving that dessert can be both playful and elegant, a true testament to the magic that happens when we dare to reimagine tradition.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes (plus cooling time for rice pudding)
• Servings: 6-8
• Yield: Approximately 10-12 pieces
• Dietary Type: Can be made Dairy-Free (using coconut milk)

Ingredients

Let’s gather the components for our sweet sushi adventure. The beauty of this recipe lies in its simplicity and the delightful combination of creamy rice, bright fruit, and a tart raspberry counterpoint.

For the Fruit and Rice Pudding “Sushi”

• 2 cups whole milk (or 2 cups coconut milk for a dairy-free version)
• 2 tablespoons whole milk (or 2 tablespoons coconut milk for a dairy-free version)
• 8 tablespoons risotto rice (Arborio or Carnaroli rice work wonderfully for their creamy texture)
• 1 lemon, zested (about 1 tablespoon of zest)
• 1/2 teaspoon lemon extract
• 2-3 tablespoons blond unbleached cane sugar (adjust to your sweetness preference)
• 1 green apple, cored and sliced thinly (squeeze some lemon juice on top to prevent discoloration)
• 1 pink grapefruit, white membrane removed and sliced thinly
• Fresh mint leaves, for garnish
• Grated coconut, unsweetened, for garnish

For the Raspberry Sauce

• 5.25 ounces (approximately 1 cup) raspberries, fresh or frozen
• 2 teaspoons lemon juice
• 1.5 ounces (approximately 1/4 cup) confectioners’ sugar

Equipment Needed

To bring this delightful dessert to life, you’ll want to have these items at the ready:

• Medium saucepan with a lid
• Whisk
• Fine-mesh sieve
• Small bowl
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Small serving bowls or plates for presentation

Instructions

Crafting these whimsical treats is a straightforward process, beginning with the creamy rice pudding and culminating in artful, fruit-topped “sushi.”

Preparing the Rice Pudding Base

1. Rinse the rice: Begin by rinsing the risotto rice under cold running water in a fine-mesh sieve. Continue rinsing until the water runs clear. This crucial step removes excess starch, preventing the pudding from becoming overly gummy and ensuring a silkier texture.
2. Infuse the milk: In a medium saucepan, gently heat the milk (either whole or coconut milk) with the lemon zest and lemon extract. Heat this mixture over medium heat until it just reaches a boiling point. Do not let it boil vigorously; a gentle simmer at the edges is sufficient.
3. Cook the rice: Once the milk is heated and fragrant, slowly pour in the rinsed rice, stirring gently to ensure no grains clump together. Immediately reduce the heat to low, cover the pot with a lid, and simmer for about 20 minutes. The key here is gentle heat and occasional stirring. You’ll want to stir once or twice during the cooking process to prevent the rice from sticking to the bottom of the pot and to ensure even cooking. The rice should be tender, and most of the liquid should be absorbed, creating a thick, creamy consistency.
4. Sweeten the pudding: After 20 minutes of simmering, remove the lid and stir in the blond unbleached cane sugar to taste. Start with 2 tablespoons and add more if you prefer a sweeter pudding. Stir until the sugar is completely dissolved.
5. Cool the pudding: Let the pudding cool, stirring occasionally. This helps to prevent a skin from forming on top and speeds up the cooling process. The pudding should be warm or lukewarm for shaping the “sushi” rolls.

Assembling the “Sushi”

1. Prepare your hands: To make shaping the “sushi” easier and prevent the sticky rice from adhering to your palms, run the palms of your hands under cool water. You can also have a small bowl of water nearby to re-wet your hands as needed.
2. Shape the “sushi”: Take a portion of the warm rice pudding (about 2-3 tablespoons) and gently shape it into small, compact rectangles or oval “sushi” shapes with your hands. Aim for a size that is easy to handle and eat in one or two bites. If the pudding becomes too sticky, re-wet your hands.
3. Top with fruit: Place a slice of fruit – either the green apple or pink grapefruit – on top of each shaped rice pudding “sushi.”
4. Garnish: Sprinkle each “sushi” with grated coconut and add a fresh mint leaf as a final decorative touch.

Creating the Raspberry Sauce

1. Sieve the raspberries: In a fine-mesh sieve set over a small bowl, place the raspberries. Using the back of a spoon, press the raspberries through the sieve to extract their juice and pulp, leaving the seeds behind. This process yields a smooth, vibrant raspberry sauce.
2. Sweeten the sauce: Add the confectioners’ sugar and lemon juice to the strained raspberry juice. Whisk until the sugar is completely dissolved and the sauce is smooth and well combined. Adjust the sugar or lemon juice to your preference.

Serving

1. Serve immediately: Serve the fruit and rice pudding “sushi” with the raspberry sauce on the side. The “sushi” is best enjoyed lukewarm, allowing the creamy pudding to melt gently in your mouth.

Expert Tips & Tricks

• Rice Selection is Key: While Arborio rice is excellent, don’t shy away from other short-grain or medium-grain rices that release starch. The goal is a creamy, sticky texture that holds its shape.
• Zest with Care: Use a microplane or the fine side of a box grater for zesting. Avoid grating the bitter white pith, focusing only on the fragrant outer layer of the lemon peel.
• Adjust Sweetness: The sugar content in fruit can vary, so taste the rice pudding before adding all the sugar. You can always add more, but you can’t take it away!
• Fruit Preparation: For the apple slices, the lemon juice is not just for preventing browning but also adds a subtle brightness that complements the sweetness of the pudding.
• Make Ahead: The rice pudding can be made a day in advance and stored in the refrigerator. Gently reheat it in the microwave or on the stovetop over low heat before shaping. The raspberry sauce can also be made ahead and stored in an airtight container in the fridge.

Serving & Storage Suggestions

These delightful “sushi” rolls are best served immediately after assembly while the rice pudding is still warm or lukewarm. They offer a beautiful and unexpected dessert presentation for any occasion.

• Serving: Arrange the “sushi” on a platter or individual plates. Drizzle a bit of the raspberry sauce over the top, or serve it in a small bowl for dipping. The contrasting colors of the fruit, white pudding, and vibrant red sauce are visually appealing.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture of the rice pudding may firm up when chilled.
• Reheating: If you wish to reheat the “sushi,” do so gently. Place the chilled “sushi” on a microwave-safe plate and heat in short intervals (15-20 seconds) until just warmed through. Alternatively, you can gently warm the rice pudding mixture on the stovetop before re-shaping and topping.

Nutritional Information (Approximate per Serving)

Nutrient	Amount per Serving	% Daily Value
Calories	150 kcal	8%
Total Fat	4.5 g	6%
Saturated Fat	2.5 g	13%
Cholesterol	15 mg	5%
Sodium	30 mg	1%
Total Carbohydrate	25 g	9%
Dietary Fiber	2 g	7%
Sugars	15 g	30%
Protein	3 g	6%
Vitamin C	10%
Calcium	10%

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

The versatility of this recipe allows for delightful experimentation.

• Fruit Swap: Feel free to swap out the apple and grapefruit for other seasonal fruits. Sliced mango, kiwi, strawberries, or even small segments of mandarin oranges would be fantastic.
• Berry Burst: Instead of a simple raspberry sauce, you could create a mixed berry compote by simmering a blend of raspberries, blueberries, and blackberries with a touch of sugar and lemon.
• Tropical Twist: Use coconut milk for both the pudding and sauce base, and top the “sushi” with toasted coconut flakes and perhaps some thinly sliced banana.
• Citrus Infusion: Experiment with a hint of orange zest or lime extract in the rice pudding for a different citrus profile.

FAQs (Frequently Asked Questions)

Q: Can I use regular long-grain rice instead of risotto rice?
A: While you can, risotto rice is highly recommended. Its high starch content is what gives the pudding its characteristic creamy, sticky texture, essential for shaping the “sushi.”

Q: My rice pudding is too thick, what can I do?
A: If your pudding has become too thick during cooling, you can gently stir in a tablespoon or two of warm milk (or coconut milk) until you reach a more pliable consistency for shaping.

Q: How can I make the “sushi” shapes more defined?
A: For sharper edges, you can press the rice pudding into a small, rectangular mold or even line a small loaf pan with plastic wrap, press the pudding in, chill it, and then cut it into shapes before topping with fruit.

Q: Is this recipe suitable for a very young child who can’t eat raw fish sushi?
A: Absolutely! This is a wonderful, safe, and fun alternative for young children who are curious about sushi but can’t have the traditional version.

Q: Can I add nuts to this recipe?
A: While not traditionally part of this dessert, you could sprinkle a few finely chopped pistachios or almonds for added crunch, but ensure they are suitable for your guests’ dietary needs.

A Sweet Farewell

This fruit and rice pudding “sushi” is more than just a dessert; it’s an invitation to play in the kitchen and surprise your taste buds. It’s a dish that brings smiles to faces, whether served at a special occasion or as a whimsical treat to brighten an ordinary day. I encourage you to embrace the fun, experiment with your favorite fruits, and share this delightful creation with loved ones. I’d be delighted to hear about your own creations and any delightful twists you bring to this charming dessert!