Description
Sticky coconut “sushi rice” rolled with cream cheese and fresh strawberries, sliced into adorable little bites, with a chocolate “soy sauce” for dipping.
Ingredients
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1 cup sushi rice (short-grain white rice)
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1 cup full-fat coconut milk
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½ cup water
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2 tbsp sugar
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Pinch of salt
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6–8 fresh strawberries, thinly sliced
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4 oz cream cheese, softened
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¼ cup sweetened coconut flakes (toasted if desired)
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¼ cup chocolate syrup
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Optional: 1 tsp soy sauce or pinch of salt (for chocolate “soy” sauce)
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Plastic wrap or bamboo sushi mat
Instructions
1. Cook the Sweet Rice
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Rinse rice under cold water until water runs mostly clear.
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Combine rice, coconut milk, water, sugar, and salt in a medium saucepan. Bring to a boil.
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Reduce heat, cover, and simmer 15–18 minutes. Remove from heat and let steam, covered, 10 minutes.
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Fluff with a fork and cool completely on a plate or baking sheet.
2. Prep for Rolling
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Slice strawberries thinly and pat dry.
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Soften cream cheese and have coconut flakes ready.
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Lay plastic wrap on counter or bamboo mat.
3. Assemble Rolls
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Wet your hands slightly to prevent sticking. Press cooled rice into a thin rectangle (~8×6 inches, ¼ inch thick) on the plastic wrap.
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Spread cream cheese in a horizontal line across the center.
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Layer on strawberry slices and sprinkle coconut flakes.
4. Roll It Up
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Using the plastic wrap to help, fold the edge closest to you over the fillings, then roll forward into a tight log.
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Twist the plastic wrap ends to secure.
5. Chill & Slice
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Refrigerate roll at least 15 minutes.
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Unwrap and place on cutting board. Dip a sharp knife in warm water, wipe, and slice into ~1-inch pieces. Repeat between each slice.
6. Make the Chocolate “Soy” Sauce
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Stir a pinch of salt or soy sauce into chocolate syrup. Serve in a small dish for dipping.
Notes
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Keep rice completely cool before rolling.
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Wet hands prevent rice from sticking.
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Toast coconut flakes for extra flavor.
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Use a sharp, wet knife for clean slices.