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Passion Fruit Sushi with Coconut Rice

Yield: 6 sushi rolls

Passion Fruit Sushi Wrapper:
    • 6 oz. The Perfect Purée Passion Fruit Concentrate, thawed
    • 6 oz. The Perfect Purée Apricot Puree, thawed
    • 2 oz. pectin powder
    • 15 oz. sugar, granulated
    • 3 tbsp. glucose
    • 1 1/2 tsp. creme of tartar (tartaric acid)
Method:
1. In a heavy bottom saucepot combine the Passion Fruit Concentrate and Apricot Puree and bring to a boil.
2. Mix together the pectin powder with 3 tbsp. of granulated sugar.
3. Add to the saucepot and continue to boil.
4. Add in the remaining granulated sugar and glucose to the saucepot and cook to 240°F.
5. Remove from fire and mix in the creme of tartar.
6. Pour mixture immediately onto a Silpat (silicone mat) or non-stick sheet pan, and spread a thinly as possible into a rectangular shape with an offset palate knife. This should cover the size of a 1/2 sheet tray.
7. Set aside for use at room temperature.
8. Note: This is best made a day in advance as the sheet will become less sticky and easier to work with.
Coconut Jasmine Rice:
    • 12 oz. The Perfect Purée Coconut Puree, thawed
    • 9 oz. jasmine rice
Method:
1. Steam Jasmine rice in a rice cooker until done, then mix in the Coconut Puree and hold warm.
Fruit Filling:
    • Julienne of mango, strawberries and kiwi.
Passion Fruit Mango Sauce:
    • 5 oz. The Perfect Purée Passion Fruit Concentrate, thawed
    • 9 oz. The Perfect Purée Mango Puree, thawed
    • 5 oz. orange juice
    • 1 vanilla bean
    • 2 oz. sugar
    • 1 tsp. coriander seeds
    • 3 mint sprigs
Method:
1. In a small saucepot combine all the above ingredients and bring to a boil.
2. Remove from fire and cool.
3. Remove the mint twigs and discard.
4. Remove the vanilla pods, split in half, scrape the out the seeds and stir the seeds into the sauce.
5. Discard the vanilla pods.
6. Refrigerate sauce until ready to serve.
To Assemble Sushi Rolls:
Method:
1. Cut the Passion Fruit Concentrate sushi wrapper into 6 rectangular pieces.
2. Place the wrapper on a cutting board.
3. Spread the Coconut Jasmine Rice over 2/3rds of the wrapper a 1/4″ thick.
4. Place the fruit filling in the center of the rice.
5. Roll up the wrapper so that the last 1/3 of uncovered wrapper holds the roll together.
6. Repeat process with the remaining 5 wrappers.
7. Cut each sushi roll into 6 equal parts.
To Assemble:
Pour 4 oz. of Passion Fruit Mango Sauce in a deep dish. Decoratively arrange the 6 pieces from one sushi roll over the sauce. Garnish with mint and serve.
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