Wednesday, April 29, 2009

Dessert Sushi!

<-- Dessert Sushi NOM NOM NOM!!!! These were an insanely huge hit at a work event, and when I say insane I mean batsh*t feeding frenzy INSANE. People LOVED these! Plus, much fun to make. I may just quit and start my own sushi making company. I shouldn't reveal all my trade secrets, but since the new business hasn't exactly taken off (i.e. no one has offered me money in exchange for making these - odd.), but while I wait (and wait and wait ;-)) I figured I could at least contribute goodness to the blogosphere. Behold - step by step process to making dessert sushi!





HOW TO MAKE DESSERT SUSHI

Step 1: Go buy a lot of sweet stuff My ingredients list included: Rice Crispie Cereal, Marshmallows, Gummy worms, Fruit leather, Dried fruit (spears and slices mostly), and butter - of course.
Cause nothing goes better with sugar than butter.

Step 2: Sushi Rolls - lay out your rolls BEFORE making the rice crispie treats on a piece of parchment paper or a sushi rolling mat, if you are SUPERHARDCORE. I am not. Thus the parchment paper. The RCTreats are quick and easy in the microwave (just follow the instructions on the package), but accent on the quick. These harden up fast and once they do harden, we're talking concrete, so you have to move FAST. Prep first THEN mix, cause unrolling that freakin' fruit leather without tearing it is a real patience tester, you don't need the Jeopardy theme playing in your head on top of it.

Step 3:
Spread the RCTreats on your fruit leather, then lay the centers in - I used one or two flavors of gummy worms and dried papaya spears. Then roll it up like a regular sushi roll. Don't be afraid to squish the ever livin' crap out of it. Those little crispies are hardier than you'd think.

Step 4:
Slice!

Keep your knife sharp and clean, 'cause these buggers are sticky and the knife will catch if it gets dirty. I had a harder time than I want to admit cutting these flat and the same size (note jaunty angle of the cut). When they are stacked side by side you can really tell. Squishing into more acceptable tolerances is possible, but you can only get an eighth of an inch-ish best case, so try to measure each cut off of the previous one to keep them at least in the same ball park .


Step 5:
Nigiri - mix the CRTreats and wad them into mounds. Smoosh the bottoms on parchment paper so they'll sit flat. By batch 3, I was fast enough to use the RCTreats leftover from the sushi rolls to make Nigiri bases, but first go around I'd recommend saving yourself the stress and doing a totally separate batch.

Step 6:
Measure your strips of fruit leather to wrap twice around each piece. I was using Fruit by the Foot, color by the foot, and it was wicked thin so I doubled up. Other brands might treat you more kindly, so the double-up is optional - your call.









Step 7:
Drape your slice of dried Mango on top of the nigiri RCTreat base then wrap with your 'seaweed' band - and by 'drape' I mean, forcibly make conform to the top of the rice ball. The RCTreats are sticky enough to keep the 'fish' on top especially with the fruit leather strapped around the whole shebang. I did use left over fruit by the foot as an adhesive for my alternative fruit strap made of organic green apple fruit leather (Whole Paycheck, of course).
Pretty but not as effective as the probably chemical laden and I'm sure wholely un-organic Fruit by the Foot.








Step 7:
Admire the glory of your sushi!



So I went totally out of control and got some sushi to go containers. I packaged them in groups with a small pile of shaved dried pineapple and a green gummy candy as wasabi. (I'm thinking next time will be colored marshmallow creme, or icing - depending on which looks better).


So the final result?



Drum roll please....

























SWEET! ;-)

1 comment:

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