Fruit Sushi – Part II

basil maki with pluotpeach scallopsyellow peach








Really had the creative juices flowing this weekend.  See below for two additional creations:

 Watermelon pluot “tuna” maki rolled in basil leaf with a slice of yellow peach.

Yellow & white peach “scallops” broiled with brown sugar & drizzled with balsamic cayenne reduction & served with a dollop of green tea frozen yogurt.

Yellow peach “salmon/tamago” with cotton candy pluot, lime zest & coconut milk foam.

The flavors just explode in your mouth, the sweet and sour mixed with some bitters from the caramelized fruit, burnt brown sugar, zest, balsamic reduction & basil.  Opens up a whole new, creative way to enjoy your fruits~  Simple & so beautiful!

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 all made with 2 tablespoons of love; love for food, love for life.
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8 Responses to Fruit Sushi – Part II

  1. Linda Press says:

    Chef Kelly has done it again! The fruit sushi is so imaginative and looks incredibly delicious. I can’t wait to serve it at my next dinner party and wait for the comments to roll in. Thank you for the amazing idea. You could do a whole themed evening around the fruit sushi. One question – I am partial to the health benefits of brown rice versus white rice. Do you think it would taste good with a stevia-flavored brown rice as the base?

  2. Gerry says:

    This is mesmerizing art…way too pretty to eat. Make me want to paint a sushi still life…hey, has that been done yet?

    Do you cater?

  3. Martha Ramos says:

    Kelly -

    Love this, I am all about the presentation…I am not a sushi lover but your idea makes it very inviting. Let me know next time you make them and I will be there.

    Looks like you are on the right track…


  4. Your husband says:

    I am the only one that has actually seen AND tasted the fruit sushi…it is absolutely unbelievable!! And the best part is that is contains no mercury and is actually good for you (in moderation of course). Chef Kelly will make fruit sushi the next big thing!

  5. chefkelly says:

    Glad u liked it! I really had a lot of fun getting all the creative juices flowing…the fruits are just amazing these dayz! We’re lucky 2 b living in Cali where the hot sunny days with the cool nights makes sweetest and most flavorful produce full of VitA & VitC.

    Ah – brown vs. white rice: w/ brn rice kickin’ wht rice’ butt in terms of fiber and nutritions. I didn’t want to get all detailed in the blog but it’s actually a rice “medley” of 50% polished brown, sweet white (which my mom and all the other asians out there swear its nutritional specialness of it being easy to digest, “warms the body & increases energy” and cooked at every special occasions and lastly, pearl barley, full of fiber and a complex carb along with the brn rice (which while tasty was bit too nutty & overpowering for the fruit sushi 4 next time…)

    That’s a great idea on Stevia…or even agave which I’ll have to try out next time. (I think all brown rice may be too chewy for the delicate fruit sushi…we’ll have to test that out). What was nice with the pure maple syrup was that it gave a nice “sheen” and complexity to the rice when combined with the coconut milk.

    Just to combine some “bad” with the good-4-u, my next fruit sushi will also b tested w/ chocolate shell “maki” and cake “rice”.

    Continue 2 send me ur ideas…

  6. chefkelly says:

    Sushi still life – i like it:) Would love to cater! Just let me know when and what you’re thinking and we can talk more…

  7. chefkelly says:

    Thanks, Martha! u rock!

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