Welcome back to Mini Chef Mondays! I’ve been taking a little break from posting while I was traveling and visiting family but now we’re back and we made sure to keep up with our Mini Chef while we were out of town!
This week we whipped up a super yummy recipe to share- fresh fruit sushi! I’ve seen fruit sushi recipes using everything from rice krispies cereal to real rice to fruit roll ups, but I took a different approach and it turned out really delicious! I hope you love it, too! Read to on to find out how Carter and I made our fruit sushi!
How to Make Fresh Fruit Sushi Rolls
For the fruit choices we used kiwi, mango and strawberry. Other good options would be peaches, pineapple, star fruit, blueberries and banana. Really any fruit you like in various combinations would work. Mix it up and make it your own!
Start by cutting up your fruit into long thin pieces. For the kiwi I sliced them into matchsticks. The mango I cut into long slices for the insides and long, but wide slices for the top of the sushi. I sliced the strawberries and then we learned we needed to also cut each slice in half to make the sushi easier to roll. If your kid is old enough to use a knife you can let them help you with this step!
Next, slice the angel food cake into thick slices. I started off to thin and they crumbled apart when we rolled them! So your slices should be about a good 1/2 inch thick for best results. Then, use a rolling pin to compress the cake. We added a little flour so it wouldn’t stick to the rolling pin.
Transfer your cake to the plastic wrap or sushi mat. Add the fruit in one line across the cake. Carefully roll the sushi up and press firmly to keep it together!
Transfer to a plate, add fruit across the top to decorate and that’s it!
- Fresh fruit! We used strawberries, mango and kiwi. Other good options would be peaches, pineapple, star fruit, blueberries and banana. Really any fruit you like in various combinations would work.
- Angel food cake (homemade or store bought)
- Strawberry or raspberry sauce
- black or red sugar sprinkles
- Slice the fruit into thin slices. This will look different for each type of fruit, for example matchsticks for kiwi or thin and wide slices for mango or strawberries.
- Cut the cake into thick slices, about 1/2 inch thick for best results. Use a rolling pin to compress the cake. Add a little flour so it wouldn’t stick to the rolling pin.
- Transfer your cake to the plastic wrap or sushi mat.
- Add the fruit in one line across the cake.
- Carefully roll the sushi up and press firmly to keep it together!
- Transfer to a plate and add fruit across the top to decorate.
- Slice the rolls and then drizzle with sauce and sprinkle black sprinkles on to look like sesame seeds!
I am hosting Mini Chef Mondays along with 10 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well.
- Homemade Chocolate Nonpareils // Courtney’s Sweets
- Orange Creamsicle Smoothie // Momma Lew
- Chocolate Banana Sundae Bites for Valentine’s Day // Baby Loving Mama
- Cheesy Spinach Artichoke Dip Recipe // We’re Parents
- Carrot Cake Cookies: Sneak in Veggies for Your Kids // Frugal Novice
- Strawberry Nutella Sandwich Recipe // Eating Richly
- Jumbo Sugar Cookie for Valentine’s Day // Giggles, Gobbles and Gulps
- Lemon Squares with Shortbread Crust // Vegging at the Shore
- Kid-Approved Meatloaf // Mom’s Messy Miracles
- Healthy Edible Snowman Food Craft // O’Boy! Organic