Frushi!!!! (Fruit Sushi w/ Strawberry Dipping Sauce)

The best dessert in the world! Great follow up to some stir fry or other Asian dish, or just by itself.

Ingredients for Frushi:
1 cup short grain or sushi rice, rinsed
1 cup water
1 cup unsweetened coconut milk
1-2 packets Splenda
Pinch of salt
4 ripe nectarines
¼ cup fruit preserves
1 pint fresh strawberries, thinly sliced
36 berries (raspberries, blueberries, blackberries)

Ingredients for reduction sauce:
2 cups diced strawberries
½ teaspoon black pepper
2 tsp. Orange juice
½ cup water
2 tablespoons balsamic vinegar

Directions:
To make the frushi, add rice, water, and coconut milk to a pot, and bring to a boil. Lower heat, and simmer until the liquid is absorbed and the rice is soft.

Next, stir Splenda and salt in with the rice. Gently fluff rice with a fork to distribute evenly. Let rice cool completely.

To prepare the sauce add dried strawberries, pepper, orange juice, water, and vinegar to a pot and heat over medium heat until reduced to a syrupy consistency. Strain it through a fine-mesh strainer until completely smooth. Reserve for later use.

Blanch nectarines in boiling water for 60 seconds. Place in a bowl of ice water to cool, then peel off skin. Thinly slice half-moons from the fruit pit.

Create oblong mounds from the cooled rice – these become the pieces of sushi – by pressing bits of rice between the palms of your hands. Then carefully spread a thin layer of preserves on top of each mound, and top with a nectarine slice, a strawberry slice, and a berry.

Drizzle with strawberry reduction sauce to finish.

Makes 36 pieces, with 56 calories a piece.

Yum! ^-^