Lunchbreak: Dessert sushi from Jellyfish Restaurant

Jellyfish Restaurant and Lounge
1009 N. Rush Street
Chicago
(312) 660-3111
www.jellyfishchicago.com

Sweetness 34

Ingredients
3 cups medium grain Japanese rice
1 1/2 cups coconut milk (not coconut water)
2 cups water
3 Tablespoons brown sugar
1 oz mango (thinly sliced)
1 oz mango (large julienne)
2 oz fresh banana (cut in half lengthwise)
2 oz grilled pineapple (large julienne)
1 oz fresh strawberries (quartered)
1 oz fresh strawberries (thinly sliced)
1 piece soy paper
mango puree
lime zest
orange zest
white chocolate shavings
dark chocolate shavings
bamboo Leaf (for garnish)
0rchids (for garnish)

Directions:
Combine all rice ingredients: 3 cups of medium grain Japanese rice, 1 1/2 cups of coconut milk, 2 cups water and 3 Tbs of brown sugar in rice cooker or pot; stir to combine thoroughly.  Cover and cook until done, around 25 minutes. Cover sushi mat (bamboo sushi rolling mat) with plastic wrap. Take 1 piece of soy paper, place on sushi mat. Layer 5 oz of warm coconut rice onto soy paper, leaving 1 inch space from top and bottom of mat. Layer julienned mangoes, bananas, pineapples and quartered strawberries. Roll from the bottom up and press firmly to seal the end creating a perfect roll. Layer thinly sliced mangoes and strawberries on top of the roll, cover with separate piece of plastic wrap; then wrap firmly with (un-covered plastic) sushi mat to secure sliced fruit. Cut roll in 1 inch wide pieces while keeping the plastic wrap on top. Carefully remove plastic wrap from roll. Place 1 bamboo leaf on long rectangular plate. Transfer finished roll on top of the bamboo leaf (preferably a long or round plate). Top with shaved white and dark chocolate, orange and lime zest and drizzle with fresh mango puree. Garnish with fresh flower.  Serve immediately.

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