Berry Sushi
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Berry Sushi

Course Side Dish
Cuisine Japanese
Prep Time 45 minutes


  • 1 tbsp unsalted butter
  • 2/3 cup mini-marshmallows
  • 2 cups cooked rice any
  • nonstick vegetable oil spray
  • 1 package kiwi berries
  • 1 package blueberries, blackberries, or red currants
  • 1/4 cup shredded toasted coconut

Sushi Rolling Utensils

  • Nigiri sushi mold or plastic ice cube tray
  • bamboo sushi mat
  • plastic wrap


  1. To make sweet sticky "sushi" rice: In a medium saucepan over medium-low heat, melt the butter and marshmallows until completely soft. Remove from the heat and stir in the cooked rice until well blended.

Nigiri Sushi

  1. Nigiri Sushi: Spray the nigiri mold or ice cube tray lightly with nonstick spray. Take slices Kiwi Berry and place in the bottom of the mold or ice cube tray. Spoon in rice and press gently into the fruit. Unmold the "sushi" and top with assorted berries and toasted coconut, if desired.

Maki Sushi (Rolled Sushi)

  1. Maki Sushi: Lay plastic wrap on top of Bamboo sushi mat. Spread sweet rice mixture in a thin layer over plastic wrap. Place whole kiwi berries as well as pieces of assorted berries in a row across rice. Roll sushi, pull off sushi mat and plastic wrap, slice into sections. Top with toasted coconut if desired.

    Berry Sushi

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