Vegan Sweet Sushi

When seeking for a dessert that was so different from what we were used to, we first discovered sweet sushi. This meal is one of our favourites because it reinterprets traditional ingredients, turning a savoury dish into a sweet one: wasabi becomes matcha cream cheese, ginger becomes cooked pear, and tuna becomes sliced strawberries. We believe it’s fantastic once more because it’s so silly! And the flavour is simply too delicious!

Ingredients

1 cup sushi rice
2 cups water
2 tablespoons rice vinegar
2 tablespoons sugar
Pinch of salt
Nori seaweed sheets
Fresh fruits (e.g., strawberries, mangoes, bananas)
Vegan sweetener (e.g., agave syrup, maple syrup)
Sesame seeds or shredded coconut (optional, for garnish)

Instructions

Rinse the sushi rice in cold water until the water runs clear. Drain well.
In a saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed.
In a small bowl, mix together the rice vinegar, sugar, and salt until the sugar dissolves.
Transfer the cooked rice to a large bowl. Pour the vinegar mixture over the rice and gently mix to combine. Let the rice cool to room temperature.
Place a sheet of nori on a bamboo sushi mat or a clean kitchen towel.
Spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
Arrange thin slices of fresh fruits on top of the rice, leaving a small gap between each slice.
Drizzle a small amount of vegan sweetener (agave syrup, maple syrup, etc.) over the fruit slices.
Roll the sushi tightly using the bamboo mat or kitchen towel, applying gentle pressure to keep it compact.
Repeat steps 5-9 with the remaining ingredients.
Using a sharp knife, slice the sushi rolls into bite-sized pieces.
Optional: Garnish the sushi rolls with sesame seeds or shredded coconut.
Serve and enjoy!