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Fruit Sushi Recipe

It’s time to celebrate sushi because today is International Sushi Day! International Sushi Day is marked on the 18th of June each year as an appreciation of the dish.

Sushi is traditionally considered to be a Japanese food, however, it actually originated in China way back between the 5th and 3rd centuries BC. It started out as a way of preserving food, where fermented rice was used to preserve fish products for up to a year. This preservation method reached Japan in the 8th century and it became the food we know and love today somewhere between the 17th and 19th centuries.

Seeing as sushi may not be to the liking of all your Food Technology students, we’re hoping you may like to try this fruit sushi recipe in class today! It’s recommended students work in pairs to bring this recipe to life. They should be able to make one roll each and share the ten pieces between themselves.

Fruit Sushi Recipe

Makes 10


  • ¾ cup of short grain rice
  • 1 cup of water
  • 1 ½ tablespoons of sugar
  • Pinch of salt
  • ½ cup of coconut milk
  • 1 teaspoon of vanilla essence
  • ½ cup of shredded coconut
  • 1 cheek of mango
  • Your choice of fruit for the centre (suggestions include strawberries, kiwi fruit, pineapple, banana, apple, mandarin).


  1. Combine the rice, water, sugar and salt in a medium sized saucepan. Cook it on a low heat.
  2. At the same time, spread the shredded coconut over a baking tray. Place it in the oven and toast it at 175 degrees Celsius for 5 minutes or until golden brown.
  3. Once the water has been absorbed by the rice, mix the coconut milk and the vanilla essence into the rice mixture. Cook off the coconut milk if it has made the mixture runny. It should be a sticky consistency.
  4. Slice the mango cheeks into thin slices (slices should be thin enough to wrap around the made sushi, but not too thin that they will be prone to splitting).
  5. Slice the remainder of the fruit into long slices.
  6. Set up your sushi making station. You will need a sushi mat covered with cling wrap. Alternatively, if your school kitchen does not have sushi mats, your cherubs can use tea towels covered with cling wrap instead.
  7. Place the rice mixture at the top of the mat. It should form a rectangle around 1 centimetre thick, 15 centimetres long and 12 centimetres wide.
  8. Place the sliced fruit on top of the rice and start rolling it up with your sushi mat or towel.
  9. Place the sliced mango around the outside of the roll, or alternatively, roll the sushi roll in the toasted coconut.
  10. Slice the sushi roll into five pieces.

We hope you and your cherubs enjoy cooking fruit sushi recipe this International Sushi Day!

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