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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.