Did you think last week’s oatmeal sushi was off the beaten path? Wait until you get a load of this week’s fruit sushi. We’re not talking about wrapping some seaweed and rice around melon, although that would be rather tasty, wouldn’t it? Oooo, with a little prosciutto, or even prosciutto instead of the seaweed … sorry, I drifted off there for a moment.
What I meant to say is that Mango-Pear Sushi with Pomegranate-Blueberry Wasabi is an inspired creation that transcends sushi boundaries. Basically, it’s a sushi dessert. I’m now imagining a three-course meal consisting entirely of sushi… I can taste it now:
I’d start off with a light appetizer of avocado maki, perhaps with some crunchy sprouts and a little tamago. Then, I think I’d go for the hamburger maki as the main course. You know, a real stick-to-the-ribs kind of sushi. Finishing off with some fruit maki would make the perfect sushi meal.
Note to self: don’t blog about food when hungry. Pardon my digression, once again.
So, as per the course of my foodie-ism, I’d change a few things about the fruit sushi recipe. I’d totally leave out the banana, because banana is generally gross when not eaten right out of the peel (and then there is only a small window of 2-3 days for banana perfection; yeah, I’m quirky that way) unless it’s in banana chocolate chip pancakes. Last wrong turn; now back to foodie lane, I promise.
I’d probably add a little bit of honey or agave syrup to the rice, to make it sightly sweet and more desserty. I might take those raspberries from the picture and pop them inside the maki too. Oh, and how about some yogurt in the dipping sauce, and leave out the wasabi? There are a lot of ways to go with the fruit sushi idea, and I’m guessing they’d all be pretty edible.
What do you think? Fruit sushi — yea or nay?
Clacked by Debbie McDuffee
on Mar 12, 2009 @ 12:00 EST5EDT
