So, Mike and I’ve been toying with this “fruit sushi” idea…that especially with the sun-kissed summer fruit from the farmers market, that some of these fruit really deserve to take center-stage. After picking out the best-of-the-best fruits at the market, I pondered over for hours of how the various fruit’s flavors can be highlighted and complimented by creative ingredients. And tada! Here’s my pass:
From left to right:
Friar plum “salmon” with cotton candy pluot, balsamic & cayenne reduction sprinkled with dark chocolate shavings.
White peach “yellowtail” with sectioned orange “masago caviar” & fresh basil.
Watermelon pluot “tuna” with diced white peach, lemon zest, coconut milk foam & cocoa powder.
The sushi rice base is Japanese sweet rice cooked with coconut milk and tossed with maple syrup, lemon juice & zest.