Recipe: Norbert Bomm YIELD: 8 (4-piece) servings For the coconut rice: 4 oz. dry sushi rice 1 ½ cups water 1 ½ tsps. unseasoned rice vinegar ½ cup shredded coconut 1 tsp. agave nectar For the orange sauce: ½ cup orange juice, 2 Tbsps. honey ½ tsp. cornstarch For the frushi: 1 honeydew melon 1 cantaloupe 1 can of mandarin oranges about a dozen strawberries 1. To make the rice: Place sushi rice, water and vinegar in a rice cooker and cook until ...

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