Fruit sushi – show time for the neighborhood get-together.

fruit sushi, catering-style~
fruit sushi, catering-style~

Lesson learned today.  Don’t underestimate how much more energy and prep it takes cooking for more than 4-6 people, even if it’s not “true cooking”. 

 
Decided to impress the new neighbors by my culinary creations of fruit sushi.  Fresh summer fruit from the Torrance Farmers Market -√.  I thought I could whip everything up in an hour this morning and it certainly wasn’t the case.  I was under time crunch, bit frantic and sweaty like a little piggy, feeling like I was on an episode of Iron Chef with the minutes ticking.  What if I show up with the fruit sushi at the park when everyone’s already left the party?…that would be bad~ 
 
The major culprit in today’s fruit sushi was the rice. Thought, “I’ll use regular coconut milk to make the rice so that it has an intense coconut flavor! ”  Well – who would have thought that sushi rice would not be sticky using regular coconut milk?!@  It’s the natural coconut oil from the milk, way too rich to keep the rice together and sticky.  So here I am trying to make the sushi rice so that I can layer them with the beautiful fruit and it just won’t gel together. NOTE TO SELF – Use LIGHT coconut milk next time.  There IS such a thing as TOO MUCH coconut.
 
Toothpicks to the rescue – it’d have looked so much better without the dang toothpicks.  But I think they still turned out quite nice and very “sushi-like”, if I may say so myself:) 
 
Big shout-out to my love who was an awesome sous-chef, melting the chocolate, cutting the watermelon, taking the pix and most of all – keeping me sane through it all.  I probably made way too big deal out of it, especially since everyone else brought Costco favorites, pasta salads and supermarket goodies but I think it was a great practice run for the real thing, whatever that ends up being at this point. 
 
For those of you who may be curious to see what these fruit sushi are – a quick description from top down.
- Yellow peach with blood orange “masago” caviar
- White nectarine with balsamic blackberries
- Watermelon with agave and mint
- Mozzarella with heirloom tomato, basil and balsamic
- Brown sugar banana with sesame seeds (my new favorite, an “out of the box” thinking by my love.  Doesn’t it look like Unagi???? the eel?)
(repeat)
 
Now that I got the rice down, please note that I’ll be taking orders for your next party;) 
 
Made with two tablespoons of love; love for food, love for life~
 
–chef kelly

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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2 Responses to Fruit sushi – show time for the neighborhood get-together.

  1. Susan Russell says:

    Kelly, I saw an apple with a piece cut out of it and shaped like a butterfly and then adorned back on the apple. I thought of you when I saw it. How can I email that you you?

    • chefkelly says:

      Hi, Susan.

      Sounds lovely! Why don’t you email it to chefkellykim at gmail? Thanks! btw – curious how you find me?…

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