Candy Sushi

A tasty sweet dessert that resembles a sushi roll but features the creamy texture and delicious taste of rice pudding and ginger. Bet you can’t stop at one!


1 cup USA short grain or Sushi rice 250 mL
1 cup water 250 mL
1 cup unsweetened coconut milk 250 mL
2 tbsp granulated sugar 25 mL
1 cup cubed crystallized ginger 250 mL
1/2 cup shredded coconut, toasted 125 mL


In medium saucepan, bring rice, water, milk and sugar just to the boil. Cover, reduce heat and simmer until liquid has been absorbed and rice is tender, about 15 minutes. Let cool.

Divide rice into 4 equal parts. On piece of heavy-duty foil, press one quarter of rice into 3 x 6-inch (7.5 x 15 cm) rectangle about 1/4-inch (5 mm) thick. With long side facing you, make small horizontal channel along centre of rice. Lay ginger in channel. Using foil as rolling mat, shape rice around ginger, pressing firmly to form log. Repeat with remaining rice. Chill foil-wrapped logs in refrigerator for at least one hour or up to one day. Remove logs from foil and roll in coconut. Using very sharp knife cut each log into 6 pieces.

Makes 24 pieces.


Omit sugar and stir 1/2-cup (125 mL) melted chocolate into cooked rice. Replace ginger with slices of strawberries and mango.



© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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