Melon sushi
Green tea truffles
Chocolate and wasabi brownie
Asian pear pudding
Melon sushi
Banana chawan mushi
Blueberry pancake roll
Shu creams
Mango tempura donuts
Lemon cotton cheesecake
Introduction :: Soups and dashi :: Egg dishes :: Sushi :: Fast food :: Noodles and rice :: Side dishes :: Desserts
Serves 4 or more
This is very simply slices of fruit wrapped around coconut flavoured sushi rice. I have tried it successfully with melon, pineapple and large mangoes so you could get a little fruit selection going.

For the rice
200g (1 cup) sushi rice
150ml (5floz) coconut milk
150ml (5floz) water
2 tbsp mirin
4 tbsp caster sugar
Juice of 1 lime

1 ripe melon

4 tbsp honey or maple syrup
1 tbsp sesame seeds
Wash the rice in plenty of cold running water and allow it to soak for 1 hour. Drain the rice and then bring the coconut milk and the water to the boil. Add the rice, put a lid on the pan, and simmer it for exactly ten minutes (See the sushi rice chapter for more detail). After ten minutes turn off the heat, leave the lid on, and time the rice for another ten minutes.

Place the hot rice in a bowl and add the remaining ingredients.
With a sharp knife peel the melon and cut this slices from it. Place these on a work surface and place a dollop of rice on each. Roll up and refridgerate.

In a dry frying pan toast the sesame seeds until they are just starting to brown. Add the honey and it will form a kind of sauce. Pour this over your melon sushi.
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Mirin is a sweetened sake with a similar taste to a sweet sherry. It is used a lot in Japanese cooking and used in many recipes in this book so it is worth seeking out a bottle. Lots of supermarkets now stock mirin and you will more than likely find it in your local Asian grocer. It can be quite expensive but no more than a good sherry.