My desire to make fake sushi has been rolling around my head for quite sometime. My first output was to make it with clay- a project that was fun, but got consumed up when it came to rice making… which is a hint as to how my compulsions play out!
This project isn’t very easy as it requires a lot of planning. However, when you get all your components organized, it all comes together quite well. In this post I outline how I went about making my rolls, and the assorted nigiri, with sweet candy ingredients.
Fake Sushi Rice Base
The rice for this project comes from a rice krispy treat base. This is a sticky sweet homemade snack that is beloved of most Americans, and will induce drooling upon mention. A final coating of white chocolate finishes these sushi bases.
Prepare a 9″ x 13″ baking dish by coating it in butter. Set this aside and lets get to the melting…
In a large pot over medium heat, melt 3 Tbs of butter with 1 10-oz sized bag of marshmallows. Stir the concoction over heat till the marshmallows have just melted. Now stir in 6 cups of puffed rice cereal and stir till all the cereal is coated thoroughly. Scoop out this mixture into your prepared baking sheet and with buttered hands, pat down to compress into the pan. To match the real life dimensions of sushi, we ideally want this rice krispy base to be 1 inch tall.
Forming the Rice
Shaping rice for your sweet sushi treats is best done when the krispy mixture is still slightly warm. If it cools and firms up too much, warm it slightly in the microwave for easier forming.
Rolls: The rice base for the rolls is easily shaped when one finds the appropriate sized circular object to cut out cylinders of rice krispy pieces. The average sushi roll slice is just over 1 inch across. Many circular cookie cutter packs will come with a circle small enough to cut pieces for the rolls. When in doubt- make your piece small so that it is bite sized and can be popped into your mouth in one fell swoop.
Nigiri: To shape the rice base for sushi draped nigiri, I was fortunate to have a nigiri press (featured in the picture) on hand. It produces a piece that is a 1″ x 2″ rectangle with rounded corners, much like a pillow. Alternatively, this shape can be formed by hand.
White Rice Sushi Pillows
To make these pillows of sushi rice nice and white, coat them in a thin layer of white chocolate. I found the best looking method involved dipping the cut out sushi rice forms in melted white chocolate, and then rubbing the chocolate into the crevasses, and smoothing most of it off with my fingers. This got to be a bit messy, but allowed the lumpy rice texture to come through and not get too smoothed over by the chocolate. A cleaner method may be to use a pastry brush to dab on the white chocolate.
Nigiri: the entire rice piece is coated with white chocolate.
Rolls: rolls are more easily coated when they have first had their nori dip to cover their sides, as described below. Also, rolls require that they have their toppings prepped by the time you coat the top with white chocolate.
Making Sushi Rolls
The sushi rolls are composed of four parts:
- first the rice krispy base is made and formed, as outlined above.
- secondly, each piece is dipped to create a dark nori wrapper like look. To achieve this, melt finely chopped dark chocolate in a double boiler. Toasted nori is a dark green color that almost becomes black. Adding green and black food coloring to the dark chocolate helps achieve this look. Dip each cylinder-like roll piece in your darkened chocolate so that the bottom and sides are coated. Place on a piece of wax paper to solidify.
- next, prep your toppings to give the illusion of a glimpse of something rolled up in the center of the roll. I found dried papaya to be a nice translucent color that is similar to tuna. Small squares are cut out of dried papaya that has been rolled thin, to help it sit flush on top of the roll.
- lastly, dip the top of the already nori-dipped sushi rolls in melted white chocolate. Top each freshly dipped piece with a thin square of the dried papaya.
Sushi Accessories
Keeping in mind your project to make sweet sushi, save your pieces of fake plastic grass and plastic sushi container next time you get sushi to go, or order it in a restaurant. These are great props to use with your sweet sushi pieces.
Wasabi: when all of your rice pieces have been dipped and coated in the melted white chocolate, add a couple of drops of green food coloring to make a nice wad of green tinted white chocolate for your wasabi.
Nori belts: an important component to many pieces of nigiri is that slender belt of nori wrapped that binds them to the rice pillow. To achieve this look, spread a layer of darkened nori-looking chocolate on a sheet of wax paper. Before the chocolate hardens, cut long strips of the paper with a pair of kitchen scissors. Set these aside till needed, or immediately wrap around your desired concoction. Be careful though, the hardened chocolate will be prone to cracking if these strips of paper are moved a lot.
To rewarm a chocolate nori belt: bring a pot with 2 inches of water to a boil. Gently pick up a strip of hardened chocolate and move it about in the warm steam of the boiling water. When the chocolate looks softened, which will happen quickly, drape onto your sushi concoction and wrap the piece of chocolate around, trimming the too long strip when the chocolate is soft.
Making Tamago
Tamago is a thin sweet egg omlette that is rolled while it cooks. To achieve this fluffy egg like look, make up a small batch of homemade vanilla marshmallow. Add a drop of lemon flavoring at the end and in the very last moments of mixing add yellow food coloring. Pour out your whipped yellow marshmallow mixture onto a Silpat or on a piece of oiled waxed paper. Allow to set up over night.
Roll the set up yellow marshmallow so that it is largely rectangular and so that the cross section is just larger than the rice pillow. Looking at this picture is a better way to understand what a rolled tamago omlette should look like. A note is that the tamago should be placed onto the rice pillow so that the omlette swirl is facing up, not out to he sides like in my picture here. One centimeter thick slices are cut off of the roll with scissors, and placed onto the rice pillow swirl up. A nori belt is the finishing touch.
Making Salmon
Dried fruit does a wonderful job at mimicking sliced fish. For the salmon in this project I used dried cantaloupe, that I rolled out into a thin sheet with a rolling pin, and then cut to size. The salmon nigiri I have encountered, don’t include a nori belt. Just drape the cut piece of dried fruit across the rice pillow to finish your salmon sushi.
Making Ebi
The task of making fake shrimp that matched up with this sweet sushi, fell into the wonderful world of marshmallow. Taking a cue from the industrial process of candy making, freshly whipped up marshmallow can be poured into mold shapes that are pressed into a bed of cornstarch. The cornstarch is easily remoldable, packs into shapes nicely, and leaves a nice surface on the resulting marshmallow.
Molding the shrimp: To make a pressed cornstarch mold for the shrimp, a piece of Sculpey clay (clay that is baked in your oven to harden) was formed into a shrimp of the appropriate shape and size. This fake shrimp is the positive for the mold. A box of cornstarch was poured into a 8″ x 8″ baking sheet. The mold positive was then wrapped in a plastic bag and pressed down on to the surface of the cornstarch leaving an impression of the shrimp. Freshly whipped marshmallow is gently poured into the shrimp depressions of the cornstarch mold and allowed to set up overnight.
Painting the shrimp: googling the words shrimp and sushi give a good sampling of shrimp pigment images. The main emphasis of the shrimp patter seems to be alternating bands of shrimpy-pink/orange with a strip of pure white. I used my food coloring markers for this project and found the pink marker to carry a lot of orange in its color. Paint on thick stripes of color, and with water, soften the tail end of the color stripe.
The finished marshmallow shrimp is draped over a rice pillow with out a nori belt.
Making Unagi
Homemade marshmallow also contributes to the making of the eel, the final piece of our sushi spread. After pouring vanilla marshmallow into the above shrimp molds, I poured a small thin slab of the remaining marshmallow onto an oiled piece of wax paper. After the marshmallow sets up, a trapezoid shape is cut out and draped over a rice pillow. Using a blowtorch, one side of the marshmallow is carefully toasted to a nice golden brown, recreating the broiled surface of eel. The piece is finished with a nori belt.
A dish of sushi roll pieces, and an assortment of sweet nigiri… now you are a sweet sushi making connaisseur!
104 Comments
McAuliflower – Your sweet sushi is ingenious! It sounds like a major project, but they would be so much fun to give as gifts.
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They would be really cute presented in a small ceramic dish (soap dishes are cool for small pieces of food!). I’m looking forward to the next April Fools Day that falls ona work day
–McAuliflower
They look much more realistic and delicious than the fake plastic sushi you see in the display cases. What a fun project!
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Oooo, Sweets and I are planning a trip to Japan this fall, and I have to admit I’m looking forward to eye-balling all the fake plastic food! I think Sweets is prepared for how bonkers I’m going to be…
–McAuliflower
These are amazing, McAuliflower! I’m so impressed! I love that you used marshmallow for so many – I didn’t know it was quite so versatile!
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Thanks Michelle! It was the tamago that inspired the first marshmallow step. I never found time to play with pate de fruit for the tuna. I think a nice slab of blood orange would be nice. My schedule has been too bonkers to have time to test out recipes though
–McAuliflower
Dried cantaloupe – kewl!
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Yeah, I wasn’t sure there would be much left after drying! It is very similar to papaya.
–McAuliflower
My goodness – what a project! I have to say that I have done little sweet sushi rolls with my neighbor’s children on occasion, but I have never done a project of this magnitude. I have tended to go with the rice krispy treat “rice” around premade candies. Perhaps next time, though…
Brilliant, really.
How very interesting! You might be interested in an article by Flo Braker in the March 1986 Issue of Chocolatier Magazine on making chocolate sushi (she wrapped dried fruit and bits of genoise in chocolate plastic made from chocolate and corn syrup. Even more interesting (for some sushi nerds), around that time a few recipes came out in flashier cookbooks for real sushi made with fruit as a dessert. One of the better ones was in Great Cuisines of the World by the chefs of the Hyatt International Hotels (1990). You made sushi rice, seasoned it with a bit of coconut liqueur, formed it into little balls and placed a slice of fruit on top (page 404).
Yours is a delightful and enlightening blog. I’m here via Haverchuk.
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Thank you for the kind and inspiring comments! I imagine I would enjoy that Braker article- thinking how to dig it up… making chocolate plastic would be a gimmie for my next round of sweet sushi. I kind of thought about that, but didn’t add enough corn syrup to extend the chocolate’s free-play.
–McAuliflower
absolutely genius! i’m SO impressed!
So good looking ! I’m impressed. A very brillant idea.
[...] Brownie Points » How to Make Sweet Sushi I think this is too involved to actually try myself, but it’s wicked cool. (tags: sweet_sushi sweet_treats novelties sushi desserts) [...]
You can also use fruit roll ups for the seaweed wraps.
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Yeah, but I didn’t want sticky fingers or green roll ups
–McAuliflower
[...] Sushi para todos Los que leen un poco este blog sabr�n de mi afici�n al sushi, me gusta el sushi en cualquier forma, incluso las m�s raras, que cosas nos cuentan en Slashfood. De las simulaciones de sushi me quedo con la recortable, que adem�s de f�cil, es asequible y divertido. Yo me hice la sushi con tortilla. [...]
Have you seen Claire Crespo’s version of these?
Thank you for the great sushi candy ideas, i was planning an actvity for the kids in our day care center and i wanted to do something with sushi but with candy, so that they did not hae to touch real fish or the sticky rice. I know the kids will have a great time with this project.
thanks again,
Lynette Sohl.
Thanks so much for this idea! I made a simpler version using just pre-made rice krispie treats, a melted bar of dark chocolate, and the dried papaya to serve at a baby shower today. Everyone loved them – and they were so tasty!
- Sounds good Laura- except for the pre-made rice krispee comment! But you knew that would be coming
– McAuliflower
[...] [Brownie Points - How To Make Sweet Sushi] [...]
These are so amazing! I’ve bookmarked your site – considering these for Christmas baking instead of the traditional candy and cookies. Beautiful work!
Karen
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Fun turn on Christmas goodies indeed.
–McAuliflower
[...] Via Boing Boing: Brownie Points makes some beautiful candy sushi. I’m seriously considering these for Christmas gifts! Link. Posted by karenrani @ 9:20 am • Elsewhere Other Crazy Posts:Nipple Cookies RevisitedChristmas and Kiss My Ass Sound So Alike…bubbles [...]
Wow!
I read through the whole thing and thinking I can do this, I can do this – I also happen to have the Nigiri mold – and thought perhaps I could use marshmallow Fluff (a staple in my kitchen) but I cracked up when I got to the blow torch though – you are amazing – busting out a blow torch in the kitchen is where I draw the line. At some point though I am going to try the easier pieces. Food coloring markers sound cool as heck – and I must get some! You’ve really inspired me, thank you for sharing, it’s bits like this that make the internet the wonderfully enriching resource it is. Thanks again for sharing.
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thank you for the kind comment Nancy. You’re inspiring me to write up a blow-torch in the kitchen tutorial! They really aren’t as scary and dangerous when you get familiar with a small-ish 400gm propane tank with an easy igniting system (the torch type where you don’t have to light a match- it has a built in flint).
–McAuliflower
This is absolutely beautiful! I’ve seen sushi made from Twinkies & fruit-roll-ups (http://www.notmartha.org/tomake/hostesssushi.html), and I did it once for a party, but that’s no where near as beautiful & tasty looking as the chocolate sushi you’ve made here!
Ee-eee-e!
BoingBoing!
Good goin’, Jocelyn.
[...] sweet sweet sushi Brownie Points » How to Make Sweet Sushi This project isn’t very easy as it requires a lot of planning. However, when you get all your components organized, it all comes together quite well. In this post I outline how I went about making my rolls, and the assorted nigiri, with sweet candy ingredients. [...]
Would you mind terribly if I used your wonderful idea sometime? These are just too great for words.
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Feel free- its why I share.
– McAuliflower
[...] Brownie Points Blog posted a recipe/project of creating fake sushi candy/desserts using rice crispy treat base… AbFab! [...]
[...] This site tells us how we can make own very own sweet sushi. Gotta try it sometime. [...]
[...] Even on my most unadventurous day, however, I could definitely manage sweet sushi, made with Rice Krispies, chocolate and other good things. )Thanks to Boing Boing.) [...]
McAuliflower, I’ve seen other DIY fake sushi sites but yours has got to be the most elaborate! I’ve seen fake sushi candles, erasers, even USB drives but your sushi is the only one I’d actually pay money for! If you’re interested in preparing a box for sale, please let me know…
Ken,
Hong Kong
A friend of mine did a easier but less realistic version; she used green fruit roll-ups for the seaweed and Swedish fish candies for the fish. Might be a good option for those with less time or perfectionist tendencies.
[...] Más información y Foto | Brownie points Vía | Boing boing En directo al paladar | Sushi de chocolate En directo al paladar | Cómo hacer sushi dulce [...]
[...] If you’re looking for a holiday challenge (or enjoy food pranks) then this is the thing for you: Brownie Points » How to Make Sweet Sushi teaches how to make traditional looking sushi in sweets. [...]
I made the sushi roll variety only & gave two each as a “parting gift” at my Thanksgiving dinner this year. They were so fun to make, easy too, and my friends loved them! Thanks!!!
WOW! I’m incredibly impressed; this is soooo much work and the results look great!
For cooks who aren’t feeling quite that adventurous, I found Kooki Sushi, a company that makes sweet sushi from premium chocolate, rice cereal etc. They were on TV and in Buon Gusto magazine. Thier pieces are all made 100% by hand and they even have chocolate plates and chopsticks to serve it up with. Not as fun as making your own, but Kooki Sushi is a great alternative. You can check them out at http://www.kookisushi.com.
- Erika
Thanks Erika- I think you missed my mentions of Kooki in my post about making this sushi and earlier. Their price of over $10 a piece for sweet candy sushi was definitely part of the inspiration for making my own!
–McAuliflower
WOW! I just came across your article on topgrubs.com and being first time on your blog, I have to say I am very impressed. The step by step pictures could not have been any better.
Wow, I didn’t see this on previous visits — I marvel at your creativity! Esp. on that shrimp — awesome!
wow, great writeup!
I wonder if melted chocolate can be used instaed of wasabi!
Looks like you missed that part of the write up- white chocolate mixed with green food coloring is the wasabi.
–McAuliflower
[...] candy sushi [...]
Well, I love sugar, and I love sushi. I love making sushi too, and it does take a lot of organising. So this is just perfect for me.
Thankyou for the great recipes. I might try and trick someone with them sometime.
This is great! I was planning on making a sushi cake for my boyfriends birthday next week! I’ve been planning it for some time, & was going to use coconut for rice, & frosting for wasabi, but your ideas are brilliant! Now if you only had some ideas here for the ikura! lol!
Oh! But ikura are do-able! Check out Hungry in Hogtown’s write up on making spheres of juice. It’s on my to-do list.
cheers!
–McAuliflower
[...] August 16, 2007 There are a lot of ways to adapt those good old rice krispie treats. You can add M&M’s, sprinkles, chocolate chips, or you can go all the way and make chocolate rice krispie treats. You can also make sushi. [...]
What kind of camera was it used to take this great pictures?
They just look great!
She used a Nikon Coolpix 995 (see Flickr for more)
–Sweets
This is simply brilliant.
[...] were brave, I’d give you the link to the ones that inspired mine. Oh, what the hell, here you go. Go look. My ego can take it. Back? Had a good giggle? Be that way. See if I care! (okay, I do, but [...]
[...] Brownie Points » How to Make Sweet Sushi (tags: food sushi recipes cooking candy recipe) Filed under: del.icio.us | [...]
These look good! I’d like to make those sushi (even to go as far into tricking my parents into believing that a dried piece of cantalope is “salmon”). Where do get those recipes for those sushi from? Is there a store that sells cookbooks about sweet sushi cuz I want to learn to make them? Thanks so much! ^_^
Ummm, I don’t think I’m undertanding your question
- this is the recipe/how to guide.Go back and read the post and you’ll see that the pictures are guides to how to do this yourself.
–McAuliflower
[...] can make sweet sushi, candy that looks like sushi. Mmm, things that look like other things… Wasabi should [...]
Hahaha – I decided to try to make these with my son. Ours did not come out looking so gorgeous, but we had a good time making them.
http://www.fotonomy.com/sylvia/photo/60955d00/
Thanks for a fun afternoon
Hey, found your website on Google! I live in Japan and I plan on making this for our upcoming hanami party! I’m sure my friends will all be really amazed if I can make them as good as you!
For ikura, I’m going to cook large tapioca in orange dyed cherry juice. I think it should do a good imitation of the real thing ^__^ I’m going to use dried pineapple for daikon-maki. And if I have time I’m going to make sakura mousse and anko to imitate yamakake sushi. The original looks like this if you don’t know it (https://www.google.com/)
I have to admit though, I cheated on making ebi molds and bought a play dough sushi making set that had ebi molds in it.
great ideas! And I’m so jealous of your playdoh sushi set.
Sounds like a great party!–McAuliflower
half of this is going to help me get an A
but it is totally fukcing fross looking ! !!!
how can do and give me???
I have always loved sushi. (none of my family does though) And i have always loved sweets.(this is a big part of my familys diet) This recipe is perfect for me and my family! I would just like to make a suggestion. I think instead of using marshmellow u could just use cake. And on top of it u can put some shreaded coconut. I really like the dried fruit idea!
Such a great idea! I’m using these as favors for my wedding!
Hey, I searched and can’t find play dough ebi mold or sushi making set! Where did you find yours? Please share! If it’s only available where you live, would you buy me one?
Diane
[...] rolling sushi is always something I have wanted to try and have several bookmarked blogs on this topic. “Where would you get the fish? The grocery store? We’re inland.” Good question. [...]
Sounds delicious!!! I tried something similar with pound cake wrapped in fruit roll ups and topped with vanilla icing and coconut shavings and assorted chewy candies. I like this idea a lot however it seems very complicated as an activity to do with children or something.
OK what is the trick? I have melted many kinds of chocolate in hopes of making the ‘nori’ yet each time I add the food colouring the chocolate turns to paste and I can hardly spread it on let alone dip the ‘rice’ into it. This happened with the white chocolate as well but I was able to spread that on the tops. I must be missing something!
Thanks for the great web site I have passed it on to many!
Ahh- I think your chocolate is seizing.
This could be from over-heating it, or from the water in your food coloring.
To melt your chocolate, bring it to a melting temperature of no higher than ~115F (110F for white or milk). If you want it tempered, cool it to 90F (~85F for white or milk) and use it in that temperature range.
Regarding food coloring, go try a different brand. Wilson makes a line of coloring pastes that may work better for you.
hope this helps!
–McAuliflower
Hi There
As soon as I hit the ole send button I realized what I had forgotten. It was the water in the food colouring…a simple dallop of shortening made it all creamy again.
I wish I had taken pictures, for they came out great! A wonderful ending to the Bento boxes I made my family.
I used dried mango for my topping and they were great! Friends and family a like chowed down. Now, I did offer a piece of ‘sushi’ to a co-worker who thought it was real until he threw it in his mouth….he snatched it up and just threw it in as I was telling him it was chocolate. The look on his face was priceless, first concerned, then surprised and in the end…excited.
Thank you so much for the information. The rest of my year is now planned out. Sushi boxes for a work bake sale and Christmas gift baskets with homemade liquours and truffles.
[...] – Brownie Points » How to Make Sweet Sushi (tags: sushi [...]
Thanks for all the suggestions. I made these for an “Evening in the Orient” party and they turned out great. Wish I could find some more variety in the dried fruit department. I didn’t quite get to the marshmallow/blowtorch/paint set, but might try that next time. Thanks for the tips.
You are brilliant! It was a lot of work but what a fantastical idea. They look great and taste awesome. Thanks!!!
Tapioca makes a good salmon roe.
I was just wondering how to store them. This is a great site and great directions. Could they be used in a candy flower arrangement ? Really glad i found this site, thanks for all the information.
I have been making rice crispie sushi for my boys but this is the best recipe I have seen. I love the chocolate instead of Fruit roll-ups. I have to try this and making your own molds. I will give that a try soon. Thanks for sharing!!!
Wow, those are awesome! Best looking “fake” sushi I’ve ever seen. I’ll have to try those some time. Thanks for sharing!
[...] guests to take home with them. There is also usually a dessert at the shower. I combined the two by making candy sushi and putting pieces in paper cake slices to [...]
[...] Some of my inspirations: Evil Mad Scientist’s Dessert Sushinot martha’s Snack Cake SushiBrownie Points super gorgeous Sweet Sushi [...]
Love this idea almost as much as I love rice krispy treats! It seems so much simpler than my attempt. And I look forward to making this with your Magic Shell recipe. Genius.
I made something similar about 10 years ago using softened vanilla ice cream mixed with a drained commercial rice pudding. Mixed it all together and formed it into a log and tucked it into plastic wrap and popped it into the freezer. When it was about 3/4 frozen and still maleable, I rolled it out a bit like pie crust and added either thin pickle-like slices of kiwi (‘cucumber’) or papaya (‘salmon’). Rolled it up and froze it solid. When I cut the pieces, some on an angle and others just straight across, they went back in the freezer. Used Magic Shell for dipping (had to search to find it) the nori coating. I garnished the plate with shaved papaya for ginger and something else (getting old) for wasabi. Put out chop sticks and the Birthday Boy thought it was real sushi.
Very glad I found your site. I’ll be back weekly, if not daily! Thanks!
[...] Brownie Points wonderful faux sushi – the marshmallow shrimp is my favorite. [...]
We are studying Japan in our home school this month. These will be a WONDERFUL and creative addition!! Thanks for the neat idea.
[...] I think Jocelyn a.k.a McAuliflower no doubt wins the price for the most beautiful fake sushi. She uses puffed rice as a base and goes to town with tender slices of dried fruit and homemade marshmallows. Her work is almost too gorgeous to eat. You find detailed instructions on her blog Brownie Points. [...]
Hi, I linked to your tutorial from my blog craftevolution. I hope that’s okay with you. http://www.craftevolution.com/?p=1254
This is an amazing article. Thanks for sharing!
[...] Source: Brownie Points [...]
[...] Posted by kpgraphicarts on December 20, 2009 https://browniepointsblog.com/2006/04/09/how-to-make-sweet-sushi/#more-309 [...]
[...] white chocolate, coconut, and dried mango. I didn’t make the recipe up, I found it online here and tried my best to follow the directions. Things I’ve learned: I’m a horrible cook. [...]
[...] How to make sweet sushi [...]
[...] of my inspirations: Evil Mad Scientist’s Dessert Sushi not martha’s Snack Cake Sushi Brownie Points super gorgeous Sweet Sushi Share and [...]
[...] and Jocelyn's take on dessert sushi, which are made with crisp rice cereal! Take a look at the recipe, she swears they're a snap to make.That wraps up this month's Eye Candy Post. Next month will be [...]
HI! I was just sent a link to that fruit roll up type sushi roll and asked if I could make them for a party coming up. I think they’d be nice for kids, not for adults so I insisted on finding another option. You are an INSPIRATION! I found a really neat recipe on the USA Rice Federation website, and I think I will make that one along with something similar to your sushi roll, but I’m going to try flavoring fondant with maybe a chocolate liquor for the nori. Thank you SO MUCH for the excellent ideas and walk through!
I don’t think I’ve seen this described in such an informative way before. You really have made this so much clearer for me. Thank you!
im not so much into sweet or spicy sushi… sashimi is good… i really injoy the freshness when making sushi. i actually feel like im doing something. but i did try making that fruit roll and it was quite good actualy. wasent to sweet for me, and i have opened up to try other things. so im slowly going out to try every kind i can find… (im going to go out and try it first before i make it myself )
This is one of the best ideas I’ve ever seen! But it would be amusing to spread out platters of this sweet sushi at a Japanese dinner banquet.
Also, since the traditional way of eating sushi is to start with less-sweet and finish with the sweetest types, this would be a delightful finishing blow to a diner’s sushi experience! Great post!
Have you seen the Narutoa sushi video on the TheAdventurous500 youtube channel? It’s about How-To make “Naruto” Sushi. Very helpful and it’s pretty funny. http://youtu.be/b345kJ-aKLA
How About Naruto Sushi? I thought this was a good How-To make “Naruto” Sushi. Very helpful and it’s pretty funny. http://youtu.be/b345kJ-aKLA What do you think?
[...] those who want to make your own “sweet sushi,” click here for the [...]
[...] How to guide for making your own fake sweet sushi [...]
[...] How to guide for making your own fake sweet sushi [...]
[...] How to Make Sweet Sushi from Brownie Points [...]
[...] но ми се стори по удачно да използвам опита на Brownie Points. И така се получи моето фалшиво [...]
[...] How to guide for making your own fake sweet sushi [...]
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[...] How to Make Sweet Sushi from Brownie Points [...]
[...] How to Make Sweet Sushi from Brownie Points [...]
[...] How to Make Sweet Sushi from Brownie Points [...]
[...] How to Make Sweet Sushi from Brownie Points [...]
could you do a veggie one?
[...] Jocelyn’s take on dessert sushi, which are made with crisp rice cereal! Take a look at the recipe, she swears they’re a snap to [...]
[...] Jocelyn’s take on dessert sushi, which are made with crisp rice cereal! Take a look at the recipe, she swears they’re a snap to [...]
[...] and prawn out of rolled icing/fondant and also tried to make unagi out of marshmallow like in the Brownie Points blog. All was well the night before when I melted (I used store bought marshmallows) the [...]
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