Fustini's Oils and Vinegars
Dessert Sushi

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Dessert Sushi


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Dessert Sushi



  • 2 cups sushi rice
  • 2 cups water
  • ½ cup coconut milk
  • ¼ cup sugar


Step 1. 

Bring rice and water to a boil, cover and simmer for 15 minutes. Turn off heat and allow to steam for 5 minutes. Meanwhile heat coconut milk just to a simmer and add sugar to dissolve. When rice is cooked, add coconut milk to rice, stir and allow to cool completely.

Step 2. 

In a bowl, mix together the eggs, milk, flour, cocoa powder, espresso bean balsamic, sugar, and salt until smooth.

Step 3. 

Heat a 10” nonstick skillet over low heat, add 1/2 Tbsp butter followed by ¼ cup of batter to the pan and swirl to coat. Cook for about a minute until edges start to release from pan. Flip crêpe and cook one more minute, remove and cool.

Step 4. 

Cut squares out of the crêpes, spread with rice, then peanut butter and strawberries. Roll like sushi and cut into pieces. Garnish with Fustini's Pyramid Flake salt

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