Passion Fruit Sushi Wrapper: |
• |
6 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
• |
6 oz. The Perfect Purée Apricot Puree, thawed |
• |
2 oz. pectin powder |
• |
15 oz. sugar, granulated |
• |
3 tbsp. glucose |
• |
1 1/2 tsp. creme of tartar (tartaric acid) |
|
|
Method: |
1. |
In a heavy bottom saucepot combine the Passion Fruit Concentrate and Apricot Puree and bring to a boil. |
2. |
Mix together the pectin powder with 3 tbsp. of granulated sugar. |
3. |
Add to the saucepot and continue to boil. |
4. |
Add in the remaining granulated sugar and glucose to the saucepot and cook to 240°F. |
5. |
Remove from fire and mix in the creme of tartar. |
6. |
Pour mixture immediately onto a Silpat (silicone mat) or non-stick sheet pan, and spread a thinly as possible into a rectangular shape with an offset palate knife. This should cover the size of a 1/2 sheet tray. |
7. |
Set aside for use at room temperature. |
8. |
Note: This is best made a day in advance as the sheet will become less sticky and easier to work with. |
|
|
|
|
Coconut Jasmine Rice: |
• |
12 oz. The Perfect Purée Coconut Puree, thawed |
• |
9 oz. jasmine rice |
|
|
Method: |
1. |
Steam Jasmine rice in a rice cooker until done, then mix in the Coconut Puree and hold warm. |
|
|
|
|
Fruit Filling: |
• |
Julienne of mango, strawberries and kiwi. |
|
|
|
|
Passion Fruit Mango Sauce: |
• |
5 oz. The Perfect Purée Passion Fruit Concentrate, thawed |
• |
9 oz. The Perfect Purée Mango Puree, thawed |
• |
5 oz. orange juice |
• |
1 vanilla bean |
• |
2 oz. sugar |
• |
1 tsp. coriander seeds |
• |
3 mint sprigs |
|
|
Method: |
1. |
In a small saucepot combine all the above ingredients and bring to a boil. |
2. |
Remove from fire and cool. |
3. |
Remove the mint twigs and discard. |
4. |
Remove the vanilla pods, split in half, scrape the out the seeds and stir the seeds into the sauce. |
5. |
Discard the vanilla pods. |
6. |
Refrigerate sauce until ready to serve. |
|
|
|
|
To Assemble Sushi Rolls: |
Method: |
1. |
Cut the Passion Fruit Concentrate sushi wrapper into 6 rectangular pieces. |
2. |
Place the wrapper on a cutting board. |
3. |
Spread the Coconut Jasmine Rice over 2/3rds of the wrapper a 1/4″ thick. |
4. |
Place the fruit filling in the center of the rice. |
5. |
Roll up the wrapper so that the last 1/3 of uncovered wrapper holds the roll together. |
6. |
Repeat process with the remaining 5 wrappers. |
7. |
Cut each sushi roll into 6 equal parts. |
|
|
To Assemble: |
|
Pour 4 oz. of Passion Fruit Mango Sauce in a deep dish. Decoratively arrange the 6 pieces from one sushi roll over the sauce. Garnish with mint and serve. |