- 1 1/2 cups medium-grain Japanese rice
Coconut Glaze: (optional)
- 1 can coconut milk
- 1/2 cup sugar
- 1 lemon, zest of
- Fruit leather, such as Fruit by the Foot, for rolling maki rolls and nigiri
- Candied sour cherries
- Mango, cut to fit maki rolls or nigiri
- Pineapple, cut to fit maki rolls or nigiri
- Strawberries, cut to fit maki rolls or nigiri
- 1/2 cup sesame seeds
- Mint leaves
- cream cheese
For the sushi rice: Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid. Bring to a boil over medium-high heat, stir and cover. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and fluff the rice with a fork. Replace the lid and let the rice sit for 5 minutes. Once the rice is fully cooked, immediately spread it out on a baking sheet. The goal here is to get the rice to cool as quickly as possible.
For the coconut glaze: Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes.
Assemble maki rolls:
Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick. Drizzle with some of the coconut glaze and sprinkle with some sesame seeds. On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like. Top with some torn mint leaves or thin layers of avocado and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around. Slice into rounds with a sharp knife and serve.