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Dessert Sushi and Mushroom Salad


Special Equipment

  • a nigiri sushi mold or a clean ice cube tray (see baker's notes)
  • kitchen shears
  • a clean and empty beer or wine bottle


For Dessert Sushi

    (makes around 16 nigiri)

    • 1 cup cooked sticky rice, at room temperature
    • 1 tablespoon desiccated coconut flakes
    • 1 tablespoon granulated sugar
    • 16 dried mango, papaya or other fruit slices
    • 1 heaping teaspoon black sesame sugar
    • 1 teaspoon water
    • 1/2 teaspoon natural unsweetened cocoa powder

    For the Chocolate "Soy" Sauce and Matcha Marzipan "Wasabi"

      (makes around 1/2 cup)

      • 1 2/3 cups granulated sugar
      • 1 1/4 cups water
      • 2/3 cup natural unsweetened cocoa powder
      • 1 teaspoon vanilla extract
      • 1 tablespoon marzipan
      • 1/2 teaspoon matcha powder

      For the Mushroom Cookies

        (makes around 20 cookies)

        • 1/4 cup (1/2 stick) unsalted butter, at room temperature
        • 1/2 cup granulated sugar
        • 1 large egg, at room temperature
        • 1 teaspoon vanilla extract
        • 1 1/2 cups cornstarch
        • 1/2 cup all-purpose flour
        • 1 teaspoon baking powder
        • 1/4 cup natural unsweetened cocoa powder
        • 1 tablespoon water


        For the Dessert Sushi

        • In a medium bowl, use a rubber spatula to toss together 1 cup cooked sticky rice, 1 tablespoon desiccated coconut flakes, and 1 tablespoon granulated sugar. It'll be quite sticky, but persevere! Just continue tossing until it looks like the coconut and sugar have been dispersed evenly throughout the rice.
        • Use a 1 tablespoon cookie dough scoop or a measuring spoon to measure out 1 tablespoon of sticky rice. Press into the nigiri sushi mold/ice cube tray to form the rice portion into rectangles. If the rice sticks to your hands, fill a small bowl with water and wet your fingertips for easier shaping. Continue until you have around 16 rice portions (note that you might have to divide the work into two; my ice cube tray only held 12 cavities).
        • Chill the shaped rice in the refrigerator for 30 minutes, or until the rice can be unmolded without sticking.
        • In the mean time, prepare the dried fruit. Use your kitchen shears to cut 16 strips of dried mango to the approximate length of the rice mounds you just made. I cut one end of the fruit in a diagonal shape for a more realistic look.
        • Divide the dried mango into 3 portions. You can leave the first third as is for a "natural" look. Take the second third of fruit and dip one of its longer sides in a small bowl of water, before dipping it in a small bowl 1 teaspoon of black sesame sugar. This will give the fruit a "seared" look on one side. For the remaining pieces, take your thumb and dip it in a small ramekin containing 1/2 teaspoon natural unsweetened cocoa powder. Use your thumb to smear the cocoa powder onto the surface of the remaining fruit pieces to give them a slightly different look from the "natural" pieces.
        • Once the rice is ready, unmold each mound onto a piece of wax paper and carefully lay the prepared fruit slices, placing one on the top of each mound. Use your kitchen shears to trim or shape the fruit as necessary. Voila! You're a sushi chef now.

        For the Chocolate "Soy" Sauce and Matcha Marzipan "Wasabi"

        • In a medium saucepan over medium heat, whisk together 1 2/3 cups granulated sugar, 1 1/4 cups water, and 2/3 cup natural unsweetened cocoa powder until well combined. Bring to a boil and let bubble for 1 minute.
        • After a minute, remove from heat and stir in 1 teaspoon vanilla extract. Transfer to a soy sauce ramekin immediately. If not using immediately, transfer to a jar and store in the refrigerator, and heat again before serving. The sauce tends to get cloudy when it's cold.
        • For the matcha mazipan wasabi, roll 1 tablespoon of marzipan into a ball using your hands. Roll the marzipan ball in a small bowl containing 1/2 teaspoon matcha powder until the marzipan color takes on a vibrant, green hue resembling wasabi.

        For the Mushroom Cookie Salad

        • Center a rack in the oven and preheat to 375 (F). Prepare a baking sheet by lining with parchment paper or a Silpat mat.
        • In the bowl of a freestanding electric mixer fitted with a paddle attachment, cream together 1/4 cup unsalted butter and 1/2 cup granulated sugar on medium -high speed until light and fluffy and doubled in size. Add 1 large egg and 1 teaspoon vanilla extract and continue beating until well combined.
        • Lower the mixer to its lowest setting and add 1 1/2 cups cornstarch, mixing together until just combines. With the mixer still on its slowest speed, gradually add 1/2 cup all-purpose flour and 1 teaspoon baking powder until just combined.
        • Stop the mixer and knead the mixture with your hands until it starts to form a solid mass and come together. Let stand for 5 minutes.
        • After 5 minutes, use a 1 tablespoon cookie dough scoop to portion out generous 1 tablespoon portions from the dough. Roll the portions into balls between your palms. The balls should be about the size of a walnut. Place the balls on the prepared baking sheet.
        • Place 1/4 cup natural unsweetened cocoa powder in one bowl, and 1 tablespoon water in another. Dip the mouth of the bottle into the water, before dipping it into the cocoa powder.
        • With a dough ball cupped in the palm of your hand, press the mouth of the bottle into the top of the ball to create the mushroom "stem". Clean the mouth of the bottle every 2 to 3 uses with a paper towel.
        • Return the sculpted mushroom cookies to the baking sheet and bake in the preheated oven for 25 minutes, before turning out onto a wire rack to cool completely.


        Inspired by and adapted from SprinkleBakes