I love rolling my own sushi at home! It’s fun and a great way to entertain if you are having guests over for dinner. And while we are quarantining (and even when not), it’s also just as perfect with family or simply solo.
I want to share a dessert I would make at the end of a sushi dinner which also involved using the rice and seaweed. Until now, I hadn’t thought of naming this dessert, so I guess I’ll just call it ‘Dessert Roll.’
Here’s what you do:
You’ll need a banana, mango, grapes, dark brown sugar (firmly packed), rum, and butter.
Any fruit variation can be substituted, but I found these three worked great. Mango and banana are key for the taste, but I sometimes substituted blueberries for the grapes if they were sweet enough. I strongly recommend using a fresh mango over buying the pre-sliced mango in the store. I don’t recommend orange slices (or apples), but the canned tangerines that were already sweetened are also nice.
In a pan, melt 1/4 cup butter and 1/2 cup brown sugar, then add about 1/3 cup rum. Stir and heat with the rum added, but don’t boil. The rum is not necessary, just adds a nice kick. You can add less if you wish. Substitution for the rum is banana liqueur or I bet the rum extract might work, but I haven’t tried it myself. If desired, you can also add a tiny pinch of ground cinnamon. Basically you are making a version of banana’s foster sauce.
Once the sauce is to your taste, set it aside and prepare a sheet of seaweed on your roller and add a thin layer of rice. Slice the banana into long thin slices about 1/2 inch wide. I cut mine the way green beans are cut. Slice your mango the same, and cut your grapes in half.
Lay your banana, mango, and grapes on the rice (stacking them works best) and roll it just like you would your regular sushi roll, then slice. Use your rum-buttered-brown sugar sauce for dipping and enjoy!! If your guests weren’t already full before hand, they will be after these.
Make sure to use your chopsticks!
Erinne Bates 