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Tag Archives: fruit


Strawberry sushi

I’ve been entertaining the idea of this recipe in my head for ages. Long before berry season I dreamed of these little bite-sized treats and couldn’t wait for my favorite fruit to ripen so that I could make these over and over throughout the warmer months. Strawberries have been tasting sweet and ripe for a few weeks now, but for some reason I’ve had a really hard time getting myself to finally make this recipe that I so longed for all winter.

Strawberry Sushi

What it took was a visit from a far-flung friend. Hannah of Wayfaring Chocolate has been staying with me for the Atlanta leg of an epic travel adventure/ global slumber party that she’s about 10 months into now. It has been so much fun to spend time with someone that before only existed in pictures and writing. Blogging is so wonderful in that it has allowed me to create many such friendships with kindred spirits I might never have had the chance to meet in “real life” otherwise. And now that she’s in my house, I must look productive! Cook all the things!

Strawberry Sushi

We both enjoyed sampling these sweet little strawberry sushi. The rice is just lightly sweetened with sugar and zinged up with the subtle tartness of fresh lemon juice and zest. The texture of the thinly sliced strawberry on top is strangely but appropriately reminiscent of fresh sushi-grade fish – firm but giving way to softness and a burst of bright flavor.

Strawberry sushi

A simple to make sushi featuring fresh strawberries pressed into balls of lightly sweetened sushi rice.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Makes 12 to 14


  • 1/2 cup short grain rice (sushi rice)
  • the zest of one lemon
  • 1 tsp. lemon juice
  • 1 tsp. sugar
  • 5 or 6 medium-sized strawberries
  • black sesame seeds for garnish if desired

Cooking Directions

  1. Prepare the rice: Rinse rice under cool water until water runs clear. If using a rice cooker, follow the instructions for making one cup of rice using the provided measuring cup.
  2. For stovetop rice: Rinse 1/2 cup of rice and bring to a boil with 3/4 cup of water in a medium sauce pot. As soon as water boils, turn heat down to lowest setting and place the lid on the pot. Allow rice to cook on lowest setting for 10 minutes, then turn off the heat and allow to continue steaming for an additional 10 minutes. Do not remove lid at any time during cooking or steaming.
  3. Transfer rice to a dish and fluff it with a rice paddle or spatula using cutting and folding motions.
  4. Add zest, juice, and sugar and incorporate using the same cutting and folding motions.
  5. Slice strawberries into thin slices. Place a slice in the center of a sheet of plastic wrap and top with a small ball of rice. It helps to dip your hands in water before handling the rice to keep it from sticking as much.
  6. Pull the plastic wrap up around the ball of rice and twist to form a tightly packed ball. Repeat until all the rice is used.
  7. Brush the top of each strawberry with a lemon wedge and sprinkle over sesame seeds to garnish.

These sushi are extremely easy to make. They are made in the temari-zushi style where all the ingredients are compacted into a little ball shape that is meant to resemble an object of Japanese folk art. A temari is a toy ball covered in ornate patterns of colorful thread and sometimes scraps of luxurious kimono fabric. These days, this intricately crafted object is much more art than toy – a collectible piece made by talented artisans while the toy versions are mass produced out of less expensive materials.

Strawberry Sushi

I use the plastic wrap method to make them. Just lay down a square of plastic wrap, place a slice of strawberry (or whatever topping you’re in the mood for) in the center of the plastic, add a small handful of rice, and then twist the plastic wrap up around it to compact the whole thing together. You can use as much or as little rice as you prefer. It helps to keep them bite-sized so that you can pop the whole thing in your mouth in one bite and not have to worry about them falling apart upon biting into them. If you make it too big, just pinch off a bit of rice and twist the temari back together again.

Strawberry Sushi

Hannah and I both loved these, and I was inspired to try out another long-dreamed-about recipe with her yesterday which also turned out delicious but needs a bit of tweaking before I can debut it here. Her visit is coming to an end soon (sadness!) but we’ve managed to cram in tons of great food memories that I’ll share with you soon too. Making food with friends is so much more fun!

Have you ever made sushi at home?

What flavor dessert sushi would you make?



Pineapple with lime and mint

So, mint… yeah, I’m still obsessed with it. I devoured every single one of the mojito bites I made last week and desperately needed another minty treat to munch on. I’m also loving on pineapple right now and had the idea to toss it in mint in an effort to get more of both of those things into my face. I added lime juice, zest, and sugar to make a bit of a sweet syrup and the results are fantastic!

Pineapple with Lime and Mint

I totally made this for myself with no intention of putting it on the blog, but it was so tasty that I just had to share it. I had some of it alongside a quesadilla for lunch yesterday and it was a perfect match. It’s so refreshing and summery, fantastic served cold to beat the heat.

Pineapple with Lime and Mint

And it only took a few minutes to put together.

Do you know how to break down a pineapple? I know it looks intimidating but it really only takes a minute to do. Just take a large sharp knife and slice off the top and bottom, then stand it on one of the ends and slice down the sides to remove the last of the scaly exterior, making sure to remove all of the brown parts. You’ll be tempted to not cut in too deep in an effort to get more pineapple, but don’t – you really need to remove all of the brown pitted parts, they’re not pleasant to eat. Then just cut the fruit off the core. I slice down one side of the core, then rotate and slice down again, leaving 4 large pieces. Again, don’t cut too close to the core, it’s too fibrous to eat! You can then chop the fruit into whatever size pieces you want. Sounds like a lot of work, but it really only takes a minute.

Pineapple with lime and mint

A simple snack of fresh pineapple with herbs and citrus.

Prep Time: 10 minutes


  • 1 small pineapple
  • 2 tsp. sugar
  • the zest and juice of 1 lime
  • a handful of fresh mint leaves (chopped fine)

Cooking Directions

  1. With a large sharp knife, slice the top and bottom off of the pineapple. Stand the pineapple up on one of the cut ends and slice the sides off, making sure to remove all of the brown bits.
  2. Cut the pineapple off of the core in 4 large pieces and chop into bite-size pieces.
  3. In a large bowl, combine cubed pineapple with sugar, zest, juice, and mint. Stir to combine and allow to sit for 30 minutes in the refrigerator before serving.
  4. Store any remaining in an air-tight container in the refrigerator for up to 5 days.

Pineapple with Lime and Mint

I managed to eat an entire pineapple by myself last week, so I don’t see this lasting very long in my house. That’s ok though, I still have half a bag of fresh mint to use up, so I’ll just have to buy another one and make more!

Pineapple with Lime and Mint

I asked you guys on my Facebook blog page yesterday what foods you’re craving lately, too. Looks like basil is a theme for many of us. I’m personally hooked on Thai basil at the moment, but I do use sweet Italian basil quite a lot too. In fact, I have some plans in the works for using both types of basil in a few different recipes that should appear on the blog in a few weeks. I think I feel a new obsession coming on…

What is your current favorite fruit?

What do you like to pair basil with?



Recently eaten

I’ve had a streak of really delicious meals lately. Here’s what’s been making my tummy happy over the last few days…

I used some of the baked apples I made recently over a big dollop of Greek Gods fig yogurt. That has got to be the most delicious yogurt I’ve ever tasted. It has real fig puree in it not just a flavoring, so it’s very earthy and thick. With some toasted buckwheat on top, this was a killer combination.

Baked apples and fig yogurt

And I had that same yogurt again today over some strawberries, grapes, and pineapple. I topped it with some puffed amaranth and it was awesome! The grapes tasted especially amazing with the fig yogurt.

Fruit with fig yogurt and amaranth

I washed it down with the last of our keemun tea. This tea has a deep roasted aroma like coffee beans or smoldering wood. Love the reflection in it!

Reflection in keemun tea

And for lunch I had a salad with a side of jackfruit and a sliced orange…

Salad with orange and jackfruit

I rarely enjoy the salads that I make for myself, but this one was fantastic! It was mixed baby lettuces, Trader Joe’s broccoli slaw, sprouts, pumpkin seeds, hemp seeds, avocado, and Annie’s red pepper dressing. Tasted amazing and had great texture.

Salad with hemp seeds and broccoli slaw

I am still so surprised by the flavor of jackfruit with every bite! It is so unusual but totally delicious. I’ve also been eating oranges like they’re going out of style. I’m eating 2 a day sometimes!

Orange and jackfruit

And check out this amazing and easy dinner we had last night…tostadas con huevos!

Tostada con huevos

It was a flour tortilla toasted up in the oven and then topped with vegetarian refried beans, salsa, 2 fried eggs, monterrey jack cheese, and sour cream. Served it up with a sliced avocado.

And it could not be simpler to make…

Tostadas con huevos

A quick and delicious Mexican dish with fresh eggs as the star.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 servings


  • 2 flour tortillas
  • 4 eggs
  • half a can of vegetarian refried beans
  • salsa of your choice
  • 1/2 cup shredded monterrey jack cheese
  • salt, pepper, and olive oil
  • serve with sour cream and sliced avocado

Cooking Directions

  1. Rub olive oil over both sides of tortillas and season with salt and pepper.
  2. Toast tortillas on both sides under the broiler until barely golden and crisp.
  3. Fry eggs 2 at a time in a non-stick pan and set aside.
  4. Spread refried beans over crisp tortillas, top with eggs, salsa and cheese.
  5. Broil tostadas until cheese is melted and bubbly, careful not to burn the tortillas.
  6. Top with sour cream and serve with sliced avocado if desired.

So much good food lately! I’m on a roll!

What’s the best thing you’ve eaten today?