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    Nutrition Info . . .

    NutrientsCarbohydrates
    VitaminsP
    MineralsCopper, Silicon

    Ingredients Jump to Instructions ↓

    1. Pound cake, cut into 1-inch-thick slices White frosting Fruit leather (we used FruitaBu® Organic Smoooshed Grape Fruit Twirls) Flaked coconut An assortment of candies and jellies for sweet toppings and sushi sides

    Instructions Jump to Ingredients ↑

    1. Sushi bases: For rolls, use a knife to cut 1 1/2-inch circles from a slice of cake. Frost the tops of the circles, then wrap a 6-inch strip of fruit leather seaweed around each one, using a dab of frosting to secure it. Press coconut rice into the frosting. For individual sushi, cut a cake slice into rectangles and round the edges, as shown. Frost the top and sides of each oval, then roll it in coconut.

    2. Sweet toppings: From left to right, starting with the top row, we used orange nonpareils, apricot preserves, and pieces of Twizzlers Rainbow Twists. In the middle row, we used a green gumdrop slice, diced Swedish Fish, and gumdrop wedges. On the bottom row, we topped the sushi base with a Swedish Fish, then wrapped it with a strip of fruit leather.

    3. Sushi sides: To make wasabi, warm a green Starburst candy in the microwave for 10 seconds, then use your hands to work it into a mound. For pickled ginger, microwave and flatten an orange Starburst candy, then bunch it up into a pile, as shown.

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