Fruit? or Sushi? (Please comment & let me know what you think…)

 

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:fruit sushi trio (plum, white peach, pluot)

 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.

 
 

About chefkelly

Leveraging a lifelong passion for food and combining a unique cultural mesh of korean cuisine, robust flavors of Texas BBQ and California cuisine, Chef Kelly brings her own signature style to delectable perfect bites exploring complex and often surprising interplay of flavors, textures and colors. She has honed and shared her craft through her experiences from five star restaurant kitchens to private cooking instruction to her self-written food blog at chefkelly.com all made with 2 tablespoons of love; love for food, love for life.
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4 Responses to Fruit? or Sushi? (Please comment & let me know what you think…)

  1. Steve Witten says:

    Totally awesome! Made me hungry just looking at it. I didn’t know you were such a great chef

  2. Your husband says:

    I love fruit sushi!!!!!

  3. ghweiss says:

    I am intrigued by the way you prepared the rice, using coconut milk and maple syrup and lemon.

    Did you create this concept yourself? It’s pretty incredible. Looks amazing.

  4. chefkelly says:

    I think it’s pretty brilliant myself – lol, pat~ pat~. I kept thinking and thinking how to make the rice compliment something sweet but not overpower them. So I decided to take a risk and replaced 1/2 of the water with light organic coconut milk from Whole Foods. I thought it may curdle or something in the rice cooker, but nope – it was perfect!

    Then, when it came out – i thought – i need something that will give the rice the xtra sheen, like the secret white powder many sushi chefs often use as well as something tart; lemon juice and lemon zest complimented the rice beautifully. Let me know how yours turn out! The fruit sushi’s been such a hit and variations are limitless!

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