Coconut & Pineapple Sushi Rice
  • ¾ Cup Sushi Rice
  • ¾ Cup Coconut Milk
  • ¼ Cup Pineapple Juice
  1. In a sauce pot combined sushi rice, coconut milk, and pineapple juice.
  2. Bring to a soft boil, reduce heat and cover pot.
  3. Allow to simmer for 10-20 minutes until liquid is absorbed.
  4. Turn off heat, and allow the rice to sit for an additional 10mins.
  5. Add ½ teaspoon of rice vinegar and fluff rice with fork.
  6. Once all of your rice is prepared and ready, you simply fill both sides of the sushiezi with rice, leaving a slight valley in the middle of each side. Line up with fruits and vegetables of your choice, careful not to overfill, close up the sushiezi, lock the end cap, and twist the handle to compress your sushi. Once you sushi is compressed you simply transport it onto a piece of seaweed, and roll the seaweed around your sushi. Seal the end of the seaweed with a little bit of water and set the sushi on a large plate. It works best if you wait and only try cutting the sushi after it has a change to set in the refrigerator for about 20 minutes.
  7. Then simply slice up and service with your favorite traditional sides--in our house that means soy sauce and wasabi
Recipe by Only Passionate Curiosity at