Although the words “dessert” and “sushi” may not seem an apt pairing, there are many ways to merge these two distinct labels into one delightfully cohesive dessert dish. The process of making dessert sushi involves blending ingredients such as fruit, chocolate, nuts, and rice using a traditional sushi-rolling method. Thinly-sliced fruits offer a colorful splash to the sweets, often mimicking the appearance of their savory counterparts.
Try these 7 recipes to whip up vibrant and delicious desserts using a traditional sushi-rolling method.
1. Strawberry Sushi
Pretty Prudent’s Strawberry Sushi recipe offers up the surprisingly delicious combination of Nori seaweed sheets, strawberries, and chocolate. All you need to complete the roll is a batch of steamed rice along with chocolate dipping sauce, resulting in a sweet, tantalizing medley of flavors. As with traditional sushi, you’ll find these are easiest to roll up using a sushi mat, available online or at most kitchen supply vendors. The recipe yields 1 maki and requires just under 20 minutes to complete.
- Nori seaweed sheets
- 1 cup steamed rice
- 1 cup strawberries, washed and cut
- ¼ cup dark chocolate, melted
Directions: Extend the sushi mat until flat.
Place row of strawberries on top of the mat aligning with rows of bamboo. Place the rice along the sushi mat, covering ⅔ of the mat and the strawberries
Slowly roll the sushi mat until roll looks like a trunk, using water to make sure the rice sticks to the seaweed. Cut the “trunk” into 4 pieces and serve with melted chocolate.
2. Tropical Dessert Sushi
Transport yourself to the tropics with One Ingredient Chef’s fail-safe recipe for a fruity, nutty sushi that everyone will love. These playful rolls mock the delicate appearance of a savory sushi roll, but boast the sweet flavors of tropical fruits such as pineapple and papaya. Wrapping your pineapple-date filling in a coconut-infused rice will offer a lightly-sweetened finish. This Tropical Dessert Sushi yields 3 rolls.
- 3 spring roll wrappers, or rice paper
- 1 cup uncooked sushi rice
- 1 can light coconut milk
- ⅔ cup cubed pineapple
- ⅔ cup dates
- ¼ cup unsweetened shredded coconut
- ¼ cup macadamia nuts
- 2 tablespoons sesame seeds
- 2 to 3 slices papaya
Directions: For the coconut rice: Cook the sushi rice using 1 cup of rice, 1 cup of coconut milk, and ⅔ cup water. Bring to a boil, cover, and allow to cook until all the liquid is absorbed, about 20 minutes.
For the macadamia crumble: In a food processor, combine a handful of macadamia nuts with 2 tablespoons of sesame seeds. If using unsalted macadamias, feel free to add a pinch of salt and a dash of sucanat or turbinado sugar as well.
For the pineapple and date filling: Add about ⅔ cup of dates and pulse in food processor until broken up. Next, add the pineapple and unsweetened coconut and blend until all ingredients are incorporated.
For the papaya sashimi:Take a chunk of papaya and, using a sharp knife, make very thin slices about 1 inch wide.
To assemble: Begin with a clean non-stick surface such as a Silpat mat, parchment, or plastic wrap. Soften the rice paper in a bowl of warm water, then carefully transfer a sheet to the work surface. Add a thin layer of rice to cover the wrapper, then a long row of the pineapple and date filling. Carefully pull up one end of the wrapper and tightly roll lengthwise along the filling. Tuck in the ends and top with a few slices of papaya sashimi. Using a sharp and wet knife, slowly slice into ½-inch slices and plate by sprinkling some of the macadamia and sesame crumble over top.
3. Banana Sushi
Eliminate the rice component and opt for a fruity banana base with this simple, customizable recipe from Fit Foodie Finds. Top off your sliced banana with a seed or nut butter of your choosing (Fit Foodie Finds notes that dark chocolate-flavored almond butter is an especially delightful choice). Finish the dish off with a pleasant textural element in the form of chopped pistachios or coconut flakes, and enjoy! The recipe takes 10 minutes to make and yields about 14 pieces of Banana Sushi.
- 1 large banana
- 2 to 3 tablespoons of nut or seed butter
- Chopped pistachios, chia seeds, and/or dried coconut
Directions: First peel your banana, place on a baking sheet, and evenly spread on nut butter, covering just the top half of the banana.
Then, sprinkle on toppings and press them lightly into the nut butter to ensure they will stick. Using a sharp knife, evenly slice banana. Place banana into the freezer and freeze for about an hour. After an hour, transfer to a tupperware (this prevents banana from freezing to baking sheet). Store banana sushi in freezer.
4. Matcha And White Chocolate Sushi
Boost your level of culinary creativity with this Matcha And White Chocolate Sushi from Sprinkle Bakes. The recipe begins with matcha-flavored sponge cake cooked into a roll shape, sliced, and sprinkled with powdered sugar. Filll your cake with a decadent homemade white chocolate buttercream, then top off with nonpareils to imitate the look and texture of colorful fish roe on standard sushi. The dish can also be enjoyed with a simple chocolate sauce for dipping. This recipe yields 6 to 8 servings.
Matcha sponge cake:
- ¾ cup all purpose flour
- 1 tablespoon Matcha tea
- ¼ teaspoon baking powder
- 3 large eggs
- ½ cup sugar
- pinch of salt
- 2 tablespoons melted butter
- Confectioners sugar for dusting
White chocolate buttercream:
- 4 ounces white chocolate
- 2½ tablespoons whipping cream
- 1 stick of butter, softened
- ¾ cup powdered sugar
- ⅔ cup unsweetened cocoa
- 1⅔ cups white sugar
- 1¼ cups water
- 1 teaspoon vanilla extract
Directions: For the matcha sponge cake: Preheat oven to 350 degrees Fahrenheit. Grease a 9-by-13 baking pan and line with parchment paper; grease the paper as well. Prepare two thin tea towels, generously sprinkled with confectioners’ sugar. Sift flour, Matcha, and baking powder into a bowl and set aside.
Whisk eggs and sugar together in a metal bowl. Set over a pot of simmering water on the stove and heat for a few minutes, whisking constantly until the mixture is thick and warm to the touch.
Pour egg mixture into the bowl of a stand mixer. Add the salt and whisk with the whip attachment on high speed for a few minutes until the mixture has cooled and tripled in volume.
Remove bowl from mixer and fold in flour mixture with a rubber spatula, trying not to deflate the batter. Fold until green color has fully developed. Add the melted butter and fold again until combined.
Pour batter into prepared pan and spread evenly with an offset spatula. Bake for 8 to 10 minutes. When done, the center of the cake should bounce back when pressed with fingertip.
Remove from oven and immediately turn out onto a wire rack. Peel off the piece of parchment on the bottom of the cake. Quickly cut the cake lengthwise down the middle, making two long rectangles. Transfer each piece to a tea towel and roll into towel from longest side. Let cool completely. Remove from tea towels and let roulades rest on a surface that is lightly sprinkled with powdered sugar.
For the white chocolate buttercream: In a medium-sized bowl, melt chocolate and whipping cream together in the microwave at 30 second intervals, stirring well between heating. When smooth, add softened butter and ¼ cup of powdered sugar. Using a hand mixer, combine the ingredients, gradually adding the remaining powdered sugar. Transfer to a piping bag or sandwich bag.
To assemble: Fill roulades with buttercream and wrap tightly in plastic wrap. Refrigerate until icing is firm to the touch. Cut cakes evenly into 24 pieces. Garnish with orange or red nonpareils.
For the chocolate sauce: In a medium saucepan over medium heat, combine cocoa, sugar, and water. Bring to a boil and let bubble for 1 minute. Remove from heat and stir in vanilla. Transfer to a jar and store in refrigerator. Heat before serving.
5. Candy Marshmallow Sushi
This Candy Marshmallow Sushi is certain to satisfy even the most desperate sweet tooth. The Village Cook’s recipe combines classic marshmallow rice treats with gummy candies to culminate in a wonderful and fruity take on the dish. If you really want to emphasize the sushi theme, opt for gummy fish (such as Swedish Fish) to top off your rolls.
For the marshmallow rice treats:
- ¼ cup butter
- 4 cups mini marshmallows
- 4 cups toasted rice cereal
- 1 teaspoon vanilla extract
- Gummy fish or other candy
Directions: Melt butter and marshmallows in a microwave-safe bowl. Stir in toasted rice cereal and vanilla. Grease your hands and wrap the rice treats around gummy fish or worms, then slice.
6. Key Lime Sushi
Lovers of citrus flavors will go crazy for Tablespoon’s Key Lime Sushi recipe, which incorporates all the tangy and sweet flavors of the dish into one simple “sushi” roll. A creamy lime filling is wrapped up in a soft vanilla cake roll, then topped off with whipped cream and tart lime slices to culminate in a delectable dessert offering. This recipe takes 20 minutes to prepare, plus 4 hours to set, and yields 24 servings.
For the cake:
- ⅔ cup Gold Medal unbleached all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup granulated sugar
- 3 eggs plus 2 egg whites
- 1 teaspoon pure vanilla extract
- 2 tablespoons powdered sugar, for wrapping the cake
For the filling:
- 1 cup granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 1 egg, lightly beaten
- ¾ cup water
- ¼ cup key lime juice
- Whipped cream, for garnish
- 1 lime, sliced, for garnish
Directions: For the cake: Preheat oven to 375 degrees Fahrenheit. Line a 17-by-11 rimmed cookie sheet with a silicone mat (or coat it with cooking spray and line it with parchment paper). Coat the mat or paper with more cooking spray, then set aside.
In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl or bowl of a stand mixer, beat the sugar, eggs, and egg whites on high speed until pale and fluffy, about 5 minutes. Stir in vanilla. Add flour mixture in two batches, stirring between, until thoroughly incorporated.
Pour batter into prepared cookie sheet and spread evenly with a spatula. Bake about 10 minutes or until cake springs back when lightly touched.
While cake bakes, dust a large tea towel with the powdered sugar. Remove cake from oven and carefully invert onto prepared tea towel. Remove silicone mat or parchment paper and, using a sharp knife, cut cake in half lengthwise. Carefully roll cakes from the long side into the tea towel and place towel, seam side down, on a counter top to cool for 30 minutes to an hour.
For the filling: In a small saucepan combine sugar, flour, egg, water, and key lime juice. Cook and stir over medium heat until mixture comes to a boil; stir for 1 minute until thick. Remove from heat; sift through a strainer into a separate bowl and cool to room temperature.
When cakes are cool, unroll from the towel and place each cake on a large sheet of plastic wrap. Spread half the filling on top of each cake and roll up tightly. Cover both cakes with plastic wrap and place in the refrigerator to set for 4 hours or overnight.
Remove set cakes from refrigerator and from plastic wrap. Using a serrated knife, cut each cake into 1-inch pieces, like sushi (about 12 slices per cake). Turn cut-side down and top with a dollop of whipped cream and lime slice. Serve with warm chocolate sauce for dipping, if desired.
7. Strawberry and Kiwi Sushi Balls
These Strawberry And Kiwi Sushi Balls require a bit of skillful technique to shape into perfectly round morsels of bite-sized goodness. Coconut rice is wrapped up in thinly-sliced strawberry and kiwi using a simple plastic wrap roll-up method, as described below. Garnish the dish with a mint leaf for added depth of flavor. This recipe from She Knows yields 8 sushi balls.
- ½ cup sushi rice
- 1½ cups coconut milk
- 2 tablespoons white sugar
- 1 cup strawberries, hulled
- 2 kiwis, peeled
- 4 fresh mint leaves
- 4 wild strawberries
Directions: To a small saucepan over high heat, add the rice, coconut milk, and sugar. Once boiling, simmer on the lowest heat for 18 to 20 minutes or until tender. Mix once in a while. Let cool.
Slice the strawberries and kiwis as thinly as possible with a sharp knife. Set them aside.
Using a square piece of plastic wrap, distribute the strawberries or kiwis in the middle, leaving a 3- to 4-inch parameter all around them.
Top the strawberries or kiwis at the center with 1½ tablespoons of rice. Close the plastic wrap to form a ball. Twist the plastic wrap to tighten around the fruit and rice. Carefully unwrap the plastic wrap from the sushi ball. Garnish with mint or wild strawberries.