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Fruit Sushi! a creative twist on the Asian dish

Fresh Fruit Sushi Dessert

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Hi Bold Bakers! Bigger Bolder Baking is not just about rich ingredients like chocolate and cream, it’s my baking style and it can be applied to any ingredient including fruit. Learn how to make a variety of Fresh Fruit Sushi rolls that are delicious and sure to impress. So let’s get baking!


4.37 from 19 votes
Fruit Sushi! a creative twist on the Asian dish
Fresh Fruit Sushi Dessert (Vegan & Dairy-Free Recipe)
Author: Gemma Stafford
  • 1 1/2 cups Sushi Rice ( regular rice will not work)
  • 2 cups (16floz/450ml) Water
  • 3 Tbsp Sugar
  • 1/4 tsp Salt
  • 1 cup (8floz/225ml) Coconut Milk
  • 1 ½ tsp of vanilla extract
  • Fruit
  • Mango , pineapple, kiwi, strawberry, raspberries. Choose any fruit you like including banana, orange, peaches, etc
  1. For the Rice: Using a strainer, rinse the rice to remove the milky coating.
  2. In a heavy bottomed saucepan combine the rice, 2 cups water, 2 tablespoons sugar, salt. Bring to a simmer, then turn the heat down low and cook gently for 12-15 minutes.
  3. Once the water and absorbed into the rice and it is soft 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
  4. For the Fruit: Cut the fruit into sticks or something that resembles a stick :). You want the fruit to be long so it is easy to roll.
  5. To make a sushi roll: Lay down a rectangle of cling film (plastic wrap) .
  6. Spread out a rectangle of rice. While spreading out the rice it helps to have a little bowl of water to dip your hands in and help the sticky rice spread. Lay your sliced fruit on the rice around ⅔ the way up the rice. Start to roll, use the cling wrap to control the roll and keep it tight. Take your time. Once your sushi is made roll it on its seem so if doesn’t unravel.
  7. Change it up and lay down mango on the cling wrap, then lay down rice directly on it. Fill with fruit and roll up.
  8. Also you can toss a roll in toasted coconut which works really well with the fruit.
  9. Mix it up and get creative, this can be a really fun recipe where everyone can participate.
  10. Serve your sushi with sliced cantaloupe for the ginger and fruit puree for the dipping sauce.



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Raj on January 6, 2019 at 10:07 am

    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!

    • Gemma Stafford on January 7, 2019 at 12:43 pm

      Hi there, if you wanted to make this with veggies i think carrot, cucumber and avocado would be lovely!

  2. Hamdi on July 15, 2018 at 12:54 pm

    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!! 🙂

    • Gemma Stafford on July 15, 2018 at 1:47 pm

      Hi Hamdi,

      Yes you absolutely can use regular milk for the rice.


  3. Lynne on June 27, 2018 at 7:19 am


    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

    • Gemma Stafford on June 27, 2018 at 5:07 pm

      Yes Lynne, you could totally use a nut or soy milk.

      Happy Baking!

  4. joell on March 15, 2018 at 5:29 am

    Hello Gemma.i made the sushi fruit but its a bit soft to cut, also can i frezz it? xx

    • joell on March 15, 2018 at 5:37 am

      Also it came out ver sweet.

    • Gemma Stafford on March 15, 2018 at 1:17 pm

      Hi Joell,
      The sweetness is easy to resolve, you can cut it back next time if it feels too much.
      I think I do not have sufficient information to respond to this.
      Here is the base recipe:
      1½ cups Sushi Rice ( regular rice will not work)
      2 cups Water
      3 Tbsp Sugar
      ¼ tsp Salt
      (1 cup) 8 oz Coconut Milk
      1 ½
      Is this what you used!
      Gemma 🙂

  5. Jason on January 12, 2018 at 5:25 am

    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!

    • Gemma Stafford on January 12, 2018 at 6:22 am

      Hi Jason,
      well done you, sounds almost like a fondue, lovely idea.
      thank you for being in touch,
      Gemma 🙂

  6. Renae on January 6, 2018 at 9:51 pm

    What is the green stuff on top of the sushi in the picture?

    • Gemma Stafford on January 7, 2018 at 3:09 am

      Haha! Renae, I want to say just stuff! But of course I can see how it is confusing. This is the zest of a lime,
      Gemma 🙂

  7. Steve Taylor on September 18, 2017 at 5:37 am

    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.

    • Gemma Stafford on September 19, 2017 at 2:42 am

      Hi Steve,
      Good job, this is great food for kids, I love that you are doing this with them.
      I think they will love this one too, thank you for letting me know,
      Gemma 🙂

  8. Mari Hampton on January 9, 2017 at 2:41 pm

    Do use sweeten coconut milk or unsweetened
    Thanks can not wait to make this.

    • Gemma Stafford on January 10, 2017 at 7:06 am

      hi there,
      always unsweetened, usually organic if i can get it,
      Gemma 🙂

  9. Marion on August 4, 2016 at 5:40 pm

    Hi, Do you think this can be made with sweet rice in place of sushi rice?

    • Gemma Stafford on August 5, 2016 at 1:00 am

      Hi Marion,
      Yes, or even glass noodles, experiment,
      Gemma 🙂

  10. Tibasheikh on July 1, 2016 at 7:39 pm

    Love to see your reply.

    • Gemma Stafford on July 2, 2016 at 8:21 am

      Hi There,
      I am not finding your question?
      Did I miss it?
      Gemma 🙂

  11. Janice on June 26, 2016 at 2:50 am

    Could you make mochis. They are like a scoop of ice cream wrapped in a sticky rice wrapper I think

    • Gemma Stafford on June 26, 2016 at 9:04 am

      I love love love Mochi! I have no idea how to make it but I’ll look into it. 🙂 great idea

  12. Tibasheikh on June 25, 2016 at 3:18 pm

    Hello Gemma how r u? Today i have made fruit sushi and it was Sooo good the coconut milk and vanilla make my rice sooo tasty.i love it check out the pics and tell me how it looks. Thank u t.c

    • Gemma Stafford on June 28, 2016 at 7:37 pm


      I’m great than you. Sorry for my late reply. I saw your photos, they are incredible. You made a whole big sushi meal. Thank you so much for sharing your photos 🙂


  13. Jacque on June 5, 2016 at 4:39 pm

    Hello, well I just tried to make these but it did not work and I do not know why I make sushi rolls all the time, I’m wondering if the weather has anything to do with?

    • Gemma Stafford on June 6, 2016 at 2:46 am

      Hi Jacque,
      I do not know how the weather could affect this. I am sorry you had a problem with this recipe, I cannot think why!
      Gemma 🙂

  14. Jacquelyn on May 26, 2016 at 6:32 am

    Hey Gemma! Do you have the recipe for the raspberry dipping sauce? I am planning on making these tonight for a get together I am hosting with a friend!



    • Gemma Stafford on May 26, 2016 at 9:28 pm

      Hi Jacquelyn,

      All I do is puree fresh or frozen (that have been defrosted) raspberries. FYI Frozen berries have better color and more juice. Puree, pass through a sieve to remove the seeds and use. it will keep for up to 3 days. No added sugar needed,


  15. Skyetjie on April 1, 2016 at 12:49 pm

    Hi Gemma
    I made this recipe as a snack and I turned it into, what we South Africans call, rice pudding!

    It was an awesome idea that I butchered.

    Oh well
    Thanks for the awesome recipes!

    • Gemma Stafford on April 1, 2016 at 12:52 pm

      Sorry to hear that! For best results, I recommend following the instructions exactly. Good luck and let me know how it goes next time 🙂

  16. Coconot on March 12, 2016 at 6:13 pm

    Sadly, I’m allergic to cocoanut. Do you have a suggestion for an substitute? This looks absolutely divine and I. Anxious to try it.

    • Gemma Stafford on March 13, 2016 at 4:08 am

      Hi there, I did not try this, but rice milk may work for you, it is not as thick as coconut milk, but it may be worth a try! Just experiment with a small amount of rice, you could also try dairy cream, a single/thin one,
      Gemma 🙂

  17. John mearman on February 19, 2016 at 12:20 pm

    My wife would really love this but is violently allergic to coconut. Is there a way to make with out coconut milk?

    • Gemma Stafford on February 19, 2016 at 7:11 pm

      Sure, you can use any dairy-free milk you have. Hope this helps 🙂

  18. Cynthia on January 12, 2016 at 4:32 am

    Thanks so much for this recipe! One quick question:
    Can I prepare the rice the night before? Or for that change the consistency?
    Now to hear from you! 🙂


    • Gemma Stafford on January 12, 2016 at 11:23 am

      Thanks for your comment, Cynthia. I prefer to make this recipe right before I want to serve it. Rice tends to dry out a little bit by the next day. Hope this helps 🙂

  19. Chantal on December 25, 2015 at 12:48 am

    I don”t like normal sushi but this looks amazing. Ging toch make it for oud christmas desert today

    • Gemma Stafford on January 5, 2016 at 7:37 pm

      You’re going to love this! Thanks so much for visiting my website 🙂

  20. Reece on December 17, 2015 at 8:40 am

    Once I got past your beautifully hypnotic voice, I made some notes and tried this out on my 8 y/o for an after school snack… the whole family fought over the last one! I have made it a few times since as well as added the recipe and your info to my monthly newsletter to my clients… the largest response question is “Will frozen fruit work with this as a more cost effective alternative to fresh fruit?” What are your thoughts??

    • Gemma Stafford on December 17, 2015 at 2:35 pm

      Thanks for your question, Reece. Really glad you like this recipe. I haven’t tried using frozen fruit for this one. Let me know how it turns out 🙂

  21. Rowan on November 27, 2015 at 4:49 pm

    I’m planning on making this as a part of a meal I have to make for my catering class. A part of this assignment is making a time chart showing when you’ll do what when preparing the meal. And I was wondering about how long this takes to make.

    • Gemma Stafford on December 2, 2015 at 4:25 pm

      About an hour and a half. Hope this helps 🙂

      • Rowan on December 2, 2015 at 4:36 pm

        Yeah. It does. Thanks 🙂

  22. Amanda on November 27, 2015 at 7:46 am


    My birthday is tomorrow, and I Would really like to make fruit sushi to my family 🙂
    Can I make it the Day before?

    Greetings from Denmark 😉

    • Gemma Stafford on November 30, 2015 at 7:31 pm

      Yes, that should be fine. Hope this helps 🙂

  23. Jocelyn on November 26, 2015 at 8:32 pm

    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!!!

    • Gemma Stafford on November 30, 2015 at 8:04 pm

      Delighted to hear that. Thanks so much for visiting my website, Jocelyn 🙂

  24. Tania on November 24, 2015 at 5:37 pm

    Can you share the raspberry dipping sauce? Thanks I want to try it for thanksgiving 🙂

  25. Jai on November 3, 2015 at 3:21 pm

    It looks amazing ! I was wondering how long would you say that it would last?

    • Gemma Stafford on November 3, 2015 at 6:45 pm

      It’s best eaten right away. But I would say no more than two days. Hope this helps 🙂

  26. Kim on October 27, 2015 at 10:27 am

    I am thinking about making this ahead of time. What fruits do you find l mix best together that last longest? Also what do you put in the dipping sauce.

    • Gemma Stafford on October 27, 2015 at 12:16 pm

      Great question! fruit that are hearty, and if you are making ahead fruit that doesn’t bleed too much.

      I suggest kiwi, mango, melons, pineapple. Tropical fruit.

      Strawberries and raspberries bleed so if you use them I suggest putting them on top before serving, not inside :).
      Good Luck

  27. Sheena on September 3, 2015 at 12:26 pm

    I so making this , this is the best idea ever

  28. Fons on August 7, 2015 at 11:00 am

    i just had to make this recipe, sow i did.
    it didn’t look as good as your video but it taste’s delicious!
    and it was fun to make!

    • Gemma Stafford on August 7, 2015 at 12:11 pm

      Delighted to hear that! Thanks so much for stopping by 🙂

      • sheena on September 2, 2015 at 4:43 pm

        I am making this for a birthday party,and how do you make the rasberry dipping sauce?

        • Gemma Stafford on October 29, 2015 at 2:33 pm

          Hope you liked it Sheena. The raspberry dipping sauce is just pureed raspberries mixed with a little bit of regular sugar to take away any tartness 🙂

  29. Kimmy Lubaton on August 6, 2015 at 2:38 pm

    Hello, I’ve come across the fresh fruit sushi tutorial many times, and have tried making it before for my friend’s birthday. It was so delicious, but I think I may have put in too much of the coconut milk though.
    So, I’m attempting to make fruit sushi again this weekend for a family reunion, and would like to know about how much does it yield? Or does it not matter how much it yield depending on the size of cutting?

    • Gemma Stafford on August 7, 2015 at 10:59 am

      Depending on how large you make the sushi, the serving size will change. Hope this helps 🙂

  30. H on August 3, 2015 at 8:10 am

    Hi! Am going to attempt this recipe. Where does the 3rd tablespoon of sugar go?

    • Gemma Stafford on August 17, 2015 at 2:08 pm

      Sorry, must have been a typo. You will use all tablespoons of sugar together in the recipe. Hope this helps 🙂

  31. carol on August 2, 2015 at 9:04 pm

    I am new at trying to make desserts that dont come out of a box or buying them. my question is how do you make a fruit pure? Im going to try to make the Fruit Sushi and would like to know how to make the dip PLEASE!

    • Gemma Stafford on August 17, 2015 at 2:06 pm

      I will add it to my list. Thanks so much for visiting my website, Carol 🙂

  32. Chanel on July 27, 2015 at 8:53 pm

    I’m going to be making this for a church lock-in this weekend but was curious how much this amount of ingredients yielded. Approximately how many rolls can be made with 1 1/2 cups of rice? Thank you 🙂

    • Gemma Stafford on August 24, 2015 at 8:41 pm

      Hi Chanel! I’m really sorry I missed your message. Were you able to make these Sushi Rolls? I hope you enjoyed, and thank you for watching! 🙂

  33. Abigail on June 25, 2015 at 9:06 am

    I love this! Me and my friend are doing this for a project at school where we can make anything we want and we chose this since we don’t actually like sushi, I hope it is as yummy as it looks and sounds!

    • Gemma Stafford on June 25, 2015 at 12:49 pm

      You’re going to love this, Abigail. I would love to see some photos of your creation! 🙂

    • Karen Harberson on August 4, 2016 at 11:40 am

      Do you have a recipe for the fruit puree that goes with the fruit sushi?

      • Gemma Stafford on August 4, 2016 at 2:16 pm

        all you do is puree 10 free or defrosted strawberries with a food processor. 🙂

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