Chocolate Sushi with Coconut Rice

Recipe from Random Cuisine

Makes about 30 chocolate sushi

Preparation Time: 30 mins

Cooking Time: 30 mins

Cooling Time: 2 hours + overnight


Modelling Chocolate

14 oz. chocolate pellets

5 oz. light or dark corn syrup

Coconut Rice

3/4 cup jasmine rice

1 can  (400mL) coconut milk

1/3 cup white sugar

1/2 tsp salt


2 figs, thinly sliced

2 strawberries, thinly sliced


1. In a double boiler, melt chocolate pellets over medium heat.

2. Add in corn syrup and stir until thick. The mixture should not coat your finger. 

3. Divide mixture into two, wrap it in a plastic bag. Cool at room temperature for 2 hours.

4. Meanwhile, prepare the coconut rice. Triple wash rice with cold water until the water becomes clear.

5. In a medium pot, combine rice, coconut milk, sugar and salt. Bring to a boil. Cover and simmer over medium heat for 30 mins until rice becomes tender and sticky. Remove from heat, cool to room temperature.

6. For the modelling chocolate, transfer onto wax paper. Roll it into a rectangle (about 13'' x 6'') - it should be at least 2mm thick to avoid breaking the dough.

7. Spread half of the coconut rice onto the chocolate modelling chocolate. Leaving about 1/2-inch both upper and lower end of the chocolate uncovered. Place slices of figs and strawberries on top, near the bottom edge of the coconut rice.

8. To roll, lift the wax paper near you and fold it over the fillings. As you roll and the wax paper reaches the surface of the chocolate, pull back the edge of the paper and continue to roll tightly until the roll id completedRepeat steps 6 to 8 for the other modelling chocolate.

9. Cool both rolls in the fridge on a flat surface overnight to let the modelling chocolate set.

10. Cut chocolate sushi with a sharp knife.