Paleo / AIP Dessert Sushi




Introduction: Paleo / AIP Dessert Sushi

Normally I use this intro section to write about where I got the idea for whatever I'm writing about, but I don't really remember with this one. I think it was just a combination of thinking food that looks like other food is cute, typical dessert sushi being a little too much of an indulgence, and making my first homemade fruit leather.

Step 1: Fruit Leather Nori

I knew fruit leather would be the perfect dessert nori. I experimented with different amounts of kiwis, blackberries, and spring mix to try to get a close color. My favorite mix was 3 kiwi fruits with a bunch of spring mix, focusing on the green leaves. Adult spinach would probably be a good substitute.

Preheat the oven to 175, and wash and peel / cut the fruit. Toss everything into a blender and purée. Line a cookiesheet with parchment paper, pour the purée on the paper, and spread it thin, to about 1/8" thick. An offset spatula is great for this. Bake for 3-5 hours. Easy-peasy!

This site also has a recipe that comes out pretty green, but uses some stove top time on the apples before dehydration:

Step 2: Coconut Sticky "Rice"

This is a recipe for AIP coconut macaroons that is not my own, but I knew it would make a great dessert version of sticky rice.

There is a screen cap of the recipe above, just make the main macaroon recipe, no chocolate ganache. I used a whole packet of Knox gelatin (I know, it is not a good, ethical, grass fed option, but I'm working with a budget and I wanted to see if this recipe would work with what I had on hand already), which the people at Knox say to use if the recipe calls for 1 tbsp (even though the packet has a greater volume than that). Even though this recipe only called for a half tbsp, I thought using the whole packet would help bind the mixture more, so I could make fun sushi shapes.

Step 3: Fruit Sashimi

Cut up some fruit to serve as the fish (and vegetables). I used mango and melon for my sashimi, and kiwi to be avocado / cucumber. Slice into long, flat "sticks" as much as the fruit's natural shape will let you.

I used a left over side of a kiwi, faceted a bit with the knife, as my wasabi paste, and I used a vegetable peeler to cut some cantaloupe into ribbons to look like pickled ginger.

Step 4: Let's Roll!

Above are photo sequences for making hosomaki, uramaki, and nigiri sushi (I'm learning some vocab as I go!). Luckily, I had a few bamboo placemats that worked really well as sushi mats. After watching a youtube video, I gave it a try and learned some tricks along the way. Please look at the photo tags for my tips and tricks.

Step 5: Enjoy!

I'm very pleased with how these came out! It was a lot of fun, and I think maybe I am ready to try rolling real sushi now haha. Give me a vote if you enjoyed this instructable, and let me know what combos you make in the comment section!

Makerspace Contest

Participated in the
Makerspace Contest

Coconut Challenge

Participated in the
Coconut Challenge

Summer Fun Contest 2016

Participated in the
Summer Fun Contest 2016

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