Contributing Monkie Melissa Davison
Published on February 9, 2012
“This was certainly a new concept for me. A sweet tropical kind of “sushi”. Rice made out of macadamia nuts, and topped with delicious fresh fruits and a fruit dipping sauce. No nori, no soy sauce, no real rice and certainly nothing fishy here. It was a refreshing twist on sushi though with cute little chop sticks and dipping it in a zesty raspberry puree. I really enjoyed it. It was a bit on the higher fat side with the macadamias and quite filling, but also very healthy. It was like a fun naughty desert.” – Indulge
(by rawchef Melissa Davison)
For the Rice:
2 Cups Macadamias
2 TB Agave Nectar
3 TB CocoPura Virgin Coconut Oil
Pinch of Salt
Step 1: Process all ingredients until rice like.
Step 2: Press into sushi molds. You can get these at Asian markets for a few dollars.
Step 3: Place in the freezer to set and firm up while making the dipping sauce and fruit topping.
For the Raspberry Dipping Sauce:
1 Cup Fresh Water
1 Cup Fresh Raspberries
1 Cup Soft Pitted Dates to thicken.
Blend until smooth and pour into decorated saucers for dipping the sushi.
Garnishing Options: Pomegranates, raspberries or blackberries look fantastic on the tray next to the sushi pieces. Remove the “rice” pieces from the freezer, and top them with thinly sliced fruit such as strawberries, mango, blueberries halved, and mint leaves. Be fun and creative!