Best 3 Gluten Free Fruiti Sushi Recipes

GLUTEN-FREE FRUITI SUSHI

Steps:

• Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to make 3/4 cup.
• In medium microwavable bowl, microwave baking chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated.
• Unroll fruit snack rolls. For each sushi roll, spread 1/4 of cereal mixture on snack roll to within 1/2 inch of one short side. Arrange 3 candy worms, side by side, on cereal-covered short side.
• Starting with short side topped with candy worms, roll up each snack roll tightly, pressing unfilled short side of roll to seal. Let sushi rolls stand 5 to 10 minutes or until firm. Cut each roll into 4 slices. Store loosely covered.

CALIFORNIA SUSHI CANAPéS

Steps:

• In 1-quart saucepan, heat 1 cup water and the rice to boiling. Reduce heat to low. Cover; simmer 15 to 20 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add vinegar, tossing constantly. Cover bowl with damp towel; cool rice about 45 minutes or until room temperature.
• Meanwhile, in small bowl, stir together sauce ingredients. Cover; refrigerate until ready to assemble canapés.
• Cut cucumber into 32 slices, each about 1/4 inch thick. Arrange on serving platter. For each canapé, place 1 piece of nori on each cucumber slice. Top each with about 1/4 teaspoon sauce. Scoop rice using 1 measuring teaspoon, pressing rice against side of bowl to pack into spoon and hold shape of spoon. Carefully remove rice from spoon; dip flat side into sesame seed and place, flat side down, on sauce. If necessary, carefully reshape rice with fingers. Top with bell pepper or other toppings (or a combination). Serve immediately, or cover and refrigerate up to 2 hours.

FRESH FRUIT SUSHI RECIPE BY TASTY

Steps:

• In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
• Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it's too runny.
• Slice fruit of choice into long pieces.
• *Note: Use a potato peeler to shave thin slices off the mango.
• Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7x5 inch (17x12 cm) rectangle.
• Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
• Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
• Coat the rolls with either the mango slices, or the toasted coconut.
• Slice each roll into 6 pieces.
• With the rest of the rice, roll into balls (like nigiri).
• Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
• Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
• Enjoy!