Rachel Johnson Rachel Johnson
May 21, 2016

Frushi—say what?! Strawberry and banana fruits fill these sushi rolls, with crispy rice treats serving in place of traditional rice. No soy sauce needed—chocolate hazelnut spread is rolled into the "sushi roll" for a tasty dessert totally not found on your traditional Japanese menu.

‘Frushi’ with Strawberries and BananasServing: 6 1” pieces.

1 tablespoon unsalted butter1 teaspoon vanilla5 ounces marshmallows3 cups puffed brown rice cereal2 tablespoons chocolate hazelnut spread4 large strawberries, trimmed and thinly sliced2 large bananas, peeled1 teaspoon chopped pistachios1/4 cup unsweetened, shredded coconutCooking spray

1. Melt butter over medium-low heat; stir in vanilla. Add marshmallows, and stir until melted. Add cereal; toss well to combine. Line a shallow jelly roll pan with parchment paper and coat with cooking spray. Press marshmallow mixture into a ½” layer in a rectangle- Let cool.

2. Cut rice treat in half lengthwise. Spread chocolate hazelnut spread in a thin layer on marshmallow mixture. Divide strawberries and lay flat vertically in the middle of both sides of the rice treat and lay bananas lengthwise on top of the strawberries.

3. Starting from the bottom, gently roll each cereal treat, folding over bananas and pressing to secure. Using a sharp, clean knife, cut into 16 even rounds. Sprinkle with coconut and pistachios.

SERVES 6 (serving size: 3 pieces)CALORIES 257; FAT 7.2g (sat 4.1g, mono 0.8g, poly 0.4g); PROTEIN 3g; CARB 48g; FIBER 3g; SUGARS 25g (est. added sugars 18g); CHOL 5mg; IRON 1mg; SODIUM 25mg; CALC 17mg

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