Okay, it wasn't really all that fun. In fact it was kind of a pain. Worth it? Not from a taste perspective. I mean come on, it's just fruit and rice, how good can it get? Not good enough for the work to out do the reward, unless you're a sushi making fool, or just a fool in general. It certainly has that "Wow!" factor though.
For those of you who don't live in my little world, Frushi is simply fruit and rice made to look like sushi. The idea was popularized by a small restaurant called Orange in Chicago. They're also known for their pancake flights which feature four stacks of silver dollar pancakes dressed completely different with one common weekly-changing theme.
Anyway, my office department decided to have a food day with a little competition for the best breakfast dish. Since they had multiple categories, I figured Frushi was a shoe-in for the "most original" prize. Since it won the prize, I figure that makes it GFC worthy (ignoring the fact that I was the only one to enter that category :-] ).
So what did I learn?
Well first off, you might need to experiment. I attempted the rice on Monday and Thursday night and still made modifications on Friday morning (the actual day of the competition). The recipe I found was a good starting point, but it had *way* to much liquid in it. The rice just didn't want to stay together. Also, a sushi mat is pretty much a necessity. We didn't have one, so I had to rig up a box like device out of cardboard and parchment paper. Very tough.
Nigiri is very hard to make. It was surprisingly difficult to get the rice to stay together for something that looks so simple.
Frushi RecipeFound at ericalehman.com
1 1/4 cups water
1 cup uncooked sushi rice or short-grain rice
1/4 cup sugar
1/4 cup light coconut milk
Dash of salt
10 orange sections
20 fresh berries (strawberries, raspberries, or blackberries)
1. Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
2. Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
3. Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a bakaing sheet lined with wax paper. Top each oval with the oranges and berries and press gently to adhere. Chill until ready to serve. If desired, serve with vanilla yogurt for dipping.
*** UPDATE ***
So what does the real deal taste like? Take a peek - Frushi at Orange!