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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: My fruit sushi is a fun, vibrant twist on traditional sushi that’s perfect for kids and adults alike! With sweet coconut rice and fresh, colorful fruit, it’s an easy-to-make treat that requires no special tools. Whether as a snack or dessert, it’s sure to impress everyone at the table!
- Fun and creative: A playful way to enjoy sushi without the raw fish!
- Kid-friendly: Perfect for little hands and big smiles.
- No special tools: Easy to make with just a few simple ingredients.
- Fresh and healthy: Packed with juicy fruit and creamy coconut rice.
This is such a fun recipe that I highly recommend involving the kids! The best part? You can customize your own sushi roll with your favorite fruit, which sparks creativity and makes the process even more enjoyable. For the sushi rice, I suggest making it no more than two hours before assembling your rolls—it’s best when it’s freshly cooked and still at room temperature. If you don’t have sushi rice or prefer a more affordable option, calrose rice works perfectly in this recipe and is a great budget-friendly alternative.
Bold Bakers Loved This!
“I tried this recipe on my MILs birthday and it was absolutely fantastic ! Looked beautiful, absolutely new concept which no one ever heard of before and was absolutely delicious ! Everyone must try this out !” — Anupriya
“I came across this yesterday at work and after $20 at Sprouts, I whipped up some amazing fruishi. It was a hit. My girlfriend and I, as well as her friends, sat around the table with a chocolate chopsticks and a chocolate dipping sauce and enjoyed it! Thank you!” — Jason
“Loved making the recipe! It was easy to make thanks to your instructions and video! It was a success in the thanksgiving dinner I attended today. They all loved it and thought it was cute and unique! I definetly would recommend it to anyone to try, thank you for your great recipe!!!” — Jocelyn
IMPORTANT NOTE: This recipe was improved and updated on 4/27/2025, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, what fruit works best for fruit sushi, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- What is Fruit Sushi?
- Tools You Need
- Key Ingredients and Substitutes
- How to Make Fresh Fruit Sushi Rolls
- Gemma’s Pro Chef Tips for Fruit Sushi Recipe
- Make Ahead and Storage Instructions
- What Fruit Works Best for Fruit Sushi?
- FAQs
- More Sanck Recipes
What is Fruit Sushi?
Fruit sushi is a sweet, fun twist on traditional sushi made with coconut rice and fresh fruit, instead of fish. It’s a vibrant, no-cook treat that’s perfect for a snack or dessert!
- Sweet and colorful: Made with fresh, juicy fruit like mango, strawberries, and kiwi.
- Coconut rice: A creamy, slightly sweet rice base that pairs perfectly with the fruit.
- No special tools: Easy to assemble, making it perfect for kids and adults alike.
- Customizable: Use your favorite fruits to create your perfect roll.
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jug
- Strainer
- Heavy-bottomed saucepan
- Baking tray
- Plastic wrap
- Knife
Key Ingredients and Substitutes
Sushi Rice
Sushi rice
- Sushi rice is the base of the rolls, providing a sticky texture to hold the fruit together. It also has a slightly sweet flavor from the sugar and coconut milk.
- Substitutes: If you don’t have sushi rice, calrose rice is an excellent substitute. You can also use regular white rice, but it won’t be as sticky.
Water
- Water is used to cook the sushi rice and create the right texture when combined with rice and coconut milk.
Sugar
- Sugar is added to the rice to give it a slight sweetness, enhancing the overall flavor of the rolls.
- Substitutes: You can replace granulated sugar with other sweeteners like maple syrup, honey, or coconut sugar. Keep in mind that the flavor might slightly change.
Salt
- Salt balances the sweetness of the sugar and enhances the overall flavor of the sushi rice.
Coconut Milk
- Coconut milk adds richness and creaminess to the rice, contributing a subtle coconut flavor that pairs perfectly with the fruit.
- Substitutes: If you don’t have coconut milk, you can use almond milk, oat milk, or regular milk. For the creamiest texture, try using full-fat coconut milk.
Vanilla Extract
- Vanilla extract adds a warm, aromatic sweetness that enhances the overall flavor of the coconut rice.
- Substitutes: If you don’t have vanilla extract, you can also use vanilla bean paste.
How to Make Fresh Fruit Sushi Rolls
To make the Sushi Rice
- Rinse the Rice: Using a strainer, rinse the rice to remove the milky coating.
- Cook the Rice: In a small heavy-bottomed saucepan, combine the rice, water, sugar, and salt. Bring to a simmer, then turn the heat down low and cook rice gently for 12-15 minutes.
- Add Coconut Milk and Cool: Once the water has absorbed into the rice and it is tender, turn off the heat. Add coconut milk and stir. Spread evenly on a lined tray to cool down quickly and stop it from continuing to cook.
To Prepare the Fruit
- Cut the Fruit: For the fruit inside the rolls, cut them with a sharp knife into a stick shape as best you can. If you want to wrap mango slices around a sushi roll, cut the mango into thin slices so they’re flexible. Do not cut the fruit too far in advance of assembling the rolls.
To Make the Sushi Rolls
- Prepare the Rolling Surface: Lay down a rectangle of cling film on the work surface. Set aside a bowl of water to dip your hands in and help the sticky rice to spread easily.
- Spread the Rice: Spread out a rectangle of rice about 8 x 10 inches.
- Add the Fruit: Lay pieces of fruit on top of the rice around ⅔ of the way up the rice. To make a roll, use the cling wrap to guide the roll and keep it tight. Roll the sushi until its seam side is down on the counter (see video above).
- Try a Different Method: For a fun presentation, lay down mango on the cling wrap, then lay down rice directly on it.
- Fill and Roll: Fill with fruit and roll up. You can also toss a roll in toasted coconut, which works really well with the fruit. Mix it up and get creative—this is a fun recipe where everyone can participate.
- Serve and Enjoy: Serve your sushi with cantaloupe slices or banana slices for the ginger, sprinkle lemon or lime zest for the white sesame seeds, and fruit puree mixturefor the dipping sauce. Best enjoyed within 6 hours of assembling.
FULL (PRINTABALE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use Fresh, Ripe Fruit: Choose ripe but firm fruits like mango, strawberries, and kiwis to prevent them from becoming mushy in the rolls.
- Cool the Rice: Let the sushi rice cool to room temperature before using. Hot rice can wilt the fruit and make it soggy.
- Wet Your Hands: Keep a damp cloth nearby to wipe your hands or the rolling mat, making it easier to work with the sticky rice.
- Roll Firmly, Not Too Tight: Roll the sushi with enough pressure to hold it together, but don’t squeeze too tight to avoid crushing the fruit or spilling the rice.
- Get Creative with Garnishes: Add toasted coconut, chopped nuts, or edible flowers for extra flavor and a beautiful finish.
- Perfect Fruit Cuts: Cut the fruit into thin, even sticks, especially for mango and kiwi. This helps the rolls stay neat and makes the fruit easy to wrap.
- Try Various Dips: Drizzle honey, maple syrup, peanut butter or agave syrup over the rolls, or serve with a fruit puree like raspberry coulis for extra flavor.
- Make It Fun for Kids: Let the kids choose their fruits and help roll the sushi for a fun and personalized experience.
- Serve Fresh: For the best texture, enjoy your fruit sushi within 6 hours of making it.
Make Ahead and Storage Instructions
- Make Ahead: Prepare the sushi rice up to 2 hours in advance. Allow it to cool to room temperature before assembling the rolls. You can also slice the fruit ahead of time, but keep it covered with a damp cloth to prevent it from drying out.
- Storage: If you have leftover fruit sushi, store it in an airtight container in the fridge. It’s best consumed within 6 hours for optimal freshness and texture. After that, the rice can start to lose its stickiness and the fruit may soften.
- Sushi Rice Storage: The sushi rice can be stored in an airtight container in the fridge for up to 2 days. Reheat it gently in the microwave with a damp towel to restore its texture.
- Fruit Storage: Keep sliced fruit in an airtight container or wrap it in plastic wrap to prevent drying. Store it in the fridge, and use it within a day for the best flavor and texture.
- Freezing: Fruit sushi is not suitable for freezing, as the fruit will lose its texture and become mushy once thawed. It’s best to enjoy fresh!
What Fruit Works Best for Fruit Sushi?
Mango, kiwi, strawberries, blueberries, blackberries, raspberries, peeled mandarin oranges, peaches, pears, honeydew, papaya, apricots, and pineapple are great choices. Just make sure the fruit is firm and not too juicy to prevent fogginess.
FAQs
Can I use any type of the rice for fruit sushi?
You can use sushi rice for the best texture, but if you don’t have it, calrose rice works well as a substitute. Regular rice can be used, though it may not be as sticky.
Can I use frozen fruit?
Fresh fruit is recommended for the best texture. Frozen fruit will become mushy when thawed, making it less ideal for fruit sushi.
Can I add other ingredients to the rolls?
Absolutely! You can experiment with different fruits, herbs like mint, or even a little honey or syrup for added sweetness.
How should I store leftover fruit sushi?
Store leftover fruit sushi in an airtight container in the fridge and consume within 6 hours for the best freshness. If needed, keep the sushi rice and fruit separate for longer shelf life.
Can I freeze fruit sushi?
I do not recommend freezing fruit sushi as the fruit will lose its texture and become mushy once thawed. It’s best to enjoy it fresh.
More Snack Recipes
- Frozen Yogurt Pops (5 Easy Snacks)
- Microwave Sweet Potato Chips
- Frozen Yogurt Bark (Easy Snack)
- Summer Fruit Spring Rolls
- No-Bake Rice Krispies Treats
IMPORTANT NOTE: This recipe was improved and updated on 4/27/2025, to include explanations and substitutes of key ingredients, make-ahead and storage instructions, what fruit works best for fruit sushi, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Watch The Recipe Video!
Dessert Sushi
Ingredients
Sushi Rice
- 1 ½ cups (12 oz/340 g) sushi rice
- 2 cups (16 fl oz/480 ml) water
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 1 cup (8 fl oz/240 ml) coconut milk
- 1 ½ teaspoons vanilla extract
Sushi Garnish
- 1 mango
- 1 lime
- 2 kiwis
- 6 strawberries
- 1 pineapple
- 8 raspberries
- ½ cup (1 ½oz/43g) sweetened coconut, toasted
Fruit Puree
- raspberry couli, to serve
Instructions
To make the Sushi Rice
- Using a strainer, rinse the rice to remove the milky coating.
- In a small heavy bottomed saucepan combine the rice, water, sugar, salt. Bring to a simmer, then turn the heat down low and cook gently for 12-15 minutes.
- Once the water has absorbed into the rice and it is tender turn off the heat. Add coconut milk and stir. Spread evenly on a lined tray to cool down fast and stop it from continuing to cook.
To Prepare the Fruit
- For the fruit inside the rolls cut them into a stick shape as best you can. If you want to wrap mango slices around a sushi roll then cut big slices of mango very thinly so they are flexible. Do not cut fruit too far in advance of assembling the rolls.
To Make the Sushi Rolls
- Lay down a rectangle of plastic wrap on the counter. Set aside a bowl of water to dip your hands in and help the sticky rice to spread easily.
- Spread out a rectangle of rice about 8 x 10 inches.
- Lay your sliced fruit on the rice around ⅔ the way up the rice. To rmake a roll use the cling wrap to guide the roll and keep it tight. Roll the sushi until its seam side down on the counter (see video above).
- Change it up and lay down mango on the cling wrap, then lay down rice directly on it. Fill with fruit and roll up. Also you can toss a roll in toasted coconut which works really well with the fruit. Mix it up and get creative, this can be a really fun recipe where everyone can participate.
- Serve your sushi with sliced cantaloupe for the ginger and fruit puree for the dipping sauce. Best enjoyed within 6 hours of assembling.
How do you make your raspberry purée?
The sushi turned out wonderful! Although could the recipe be updated to make it more understandable? 5 for how i turned out, 2 for recipe.
Hi Gemma ! I tried this recipe on my MILs birthday and it was absolutely fantastic ! Looked beautiful, absolutely new concept which no one ever heard of before and was absolutely delicious ! Everyone must try this out !
Hi Gemma! Love all your videos. Can you please suggest some options for other vegetavles (vegetarian) fillings please. My 14 yr old is a very picky eater and I want some lunch box ideas. Thanks!
Hi Gemma, is it possible to use normal milk for this recipe? I’ve tried many alternatives and didn’t like any (coconut milk included).
Thank you!! 🙂
Hello
This looks FABULOUS . For the cup of coconut milk. I wonder if it is the same kind of milk like those that are sold like Almond or Soy milk or do you use a the coconut milk for cooking, the thicker version.
Thank you
Hello Gemma.i made the sushi fruit but its a bit soft to cut, also can i frezz it? xx
I came across this yesterday at work and after $20 at Sprouts, I whipped up some amazing fruishi. It was a hit. My girlfriend and I, as well as her friends, sat around the table with a chocolate chopsticks and a chocolate dipping sauce and enjoyed it! Thank you!
What is the green stuff on top of the sushi in the picture?
This fruit sushi looks delicious!!! My kids love sushi and they eat it 4 – 5 times a week! I love making sushi at home with my sushi making tools. I will surely try this beautiful recipe and hope that my kids will love it. Thanks for sharing such an amazing sushi recipe.