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Sodexo's Cooking with Chef Mike

Cooking with Chef Mike is a monthly feature where students prepare recipes with Chef Mike in TCPS kitchens!

Fruit Sushi


½ cups short grain rice

2 cups water

3 tablespoons sugar

¼ teaspoon salt

1 cup coconut milk

1 ½ teaspoons vanilla


  • pineapple
  • strawberry
  • mango
  • kiwi
  • 1 pt blackberry
  • raspberry


  • In a medium pot combine the rice, water, sugar and salt. Cook on low heat for about 20 minutes or until all the rice absorbs the water.
  • Add the coconut milk and vanilla. The mixture should be moldable. Cook a few minutes longer if it’s too runny.
  • Slice fruit of choice into long pieces.
  • *Note: Use a potato peeler to shave thin slices off the mango.
  • Lay a bamboo rolling pad on a counter top, and place a square of wax paper over top. Spread the rice about ½ inch (1 cm) thick over the paper into approximately a 7×5 inch (17×12 cm) rectangle.
  • Toast a ¼ cup (25g) of coconut shreds for 3 minutes.
  • Lay the fruit pieces on the rice, and roll up carefully. If rice sticks to the paper too much, try spreading it a little thicker.
  • Coat the rolls with either the mango slices, or the toasted coconut.
  • Slice each roll into 6 pieces.
  • With the rest of the rice, roll into balls (like nigiri).
  • Place thin slices of kiki or strawberries over top with half a blackberry on top to look like fish eggs.
  • Blend ¼ cup (25 g) raspberries with ¼ cup (60 ml) water to make a dipping sauce.
  • Enjoy!