California Frushi

- Culinary Institute of America for California Grown Marketing

Ingredients
1 cup (250 ml) Calrose short grain sushi rice, washed twice and drained well for 1 hour
1 1/4 cups water
1/4 cup seasoned rice vinegar
2-3 tsp (10-15 ml) sugar
pinch salt
2 cups diced strawberries
1/2 tsp black pepper
2 tsp orange juice
1/2 cup water
2 tbsp balsamic vinegar
3-4 peaches
4 nectarines
48 shiso leaves for garnish (if not available, use curly leaf lettuce)
2 tbsp black sesame seeds, for garnish

Directions
Place water and rice in a rice cooker and cook about 15-20 minutes. After cooking fold in rice, vinegar, sugar and salt. Gently fork through rice to separate and evenly distribute sugar and salt.
Gently fan rice while doing so, for about 1 minute. Reserve rice at room temperature until ready to assemble.
Place strawberries, pepper, orange juice, water and balsamic vinegar in a non-reactive pan and simmer until reduced to a syrupy consistency.
Fine strain 2-3 times. Place in squeeze bottle and reserve for later use.
Blanch peaches and nectarines in boiling water for 60 seconds. Place in ice water to cool and then peel skins - they should fall off effortlessly. Thinly slice half moons from fruit pit, rotating after each cut to maintain a narrow petal shape.
Place a sushi rolling mat lined with plastic wrap on your work surface. Line slices of peach and ncctarine overlapping in a straight line, and add rice on top. (Alternately you can also place rice down first in a rectangle shape and lap slices of nectarine and peach on top of rice.)
Roll sushi mat to make roll. Remove plastic wrap and slice with a shrap knife (not serrated) into individual portions.
Arrange shiso leaves or lettce on a serving plate. Place individual frushi rolls on leaves and sprinkle with black sesame seeds.
Drizzle with strawberry balsamic glaze over rolls to finish.
Makes 36 pieces.

(24 Hours, June 20 2007)

Note: a fresh fruity dream for vegetarians who want a break from conventional caviar/omelette/bean curd sushi.