Vegan Sweet Sushi

written by Isa

Normally, you know us for vegan comfy food: Langos, cheese spaetzle or gnocchi are just a few examples. Today we show you not a classic recipe, you already know but a recipe that turns a savory dish into a sweet one.

We first time got in touch with sweet sushi by searching for a dessert, not so many people already know. We instantly liked the idea of interpreting a savory dish entirely new! So we made salmon and tuna out of strawberries and kiwi, soy sauce of melted chocolate, ginger of cooked pears and wasabi of matcha and cream cheese. That's a bit absurd, but it tastes so good.

Vegan Sweet Sushi

25 nigiris

90 minutes (+30 minutes waiting time)

Ingredients

coconut rice

250 g (8.8 oz) sushi rice
4 tbsp sugar
1/2 tsp salt
400 ml (1.7 oz) coconut milk (1 can)
100 ml (0.4 cups) or some more water
250 g (8.8 oz) shredded coconut

toppings

fresh fruits (strawberries, kiwi, mango)

chocolate soy sauce

200 g (7 oz) dark chocolate
1 tbsp coconut oil

matcha wasabi

100 g (3.5 oz) vegan cream cheese
1 tsp matcha powder

ginger made of pears

1 pear
500 ml (2 cups) water
1/2 lemon
3 tbsp canning sugar
1 vanilla bean
2 cloves

Instructions

coconut rice

Cook sushi rice like instructed on the packaging but use coconut milk instead of water. Add salt, sugar, and water and keep boiling until the sushi rice is soft.
In the meantime wash, peel and de-seed fruits. Cut in small triangles, circles or slices.
Let the rice cool down to room temperature. Use wet hands to form your rice into small nigiri.
Roll nigiri in shredded coconuts and top with fruit slices.

ginger made of pears

Wash, peel and finely slice pear.
Halve the vanilla pod lengthways and scrape out the soft pulp.
Add pear slices, water, canned sugar, soft pulp, cloves and lemon juice into a bowl and bring to a boil.
Boil until the slices are soft (approx. 7-8 minutes). Serve and arrange like ginger.