How to Make Fruit Sushi

June 20, 2020

These recipes and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com. 

Nothing could be more fun than fresh fruit shaped into brightly colored sushi-like bundles. The secret is using round cut-outs that are 3 1/2 cm round and 2 cm round so that all the pieces are a uniform size. Once the pieces are cut, they are assembled using sweetened cream cheese or peanut butter as the glue. Got a lot of scraps and pieces that won’t fit? Just whiz them up in a smoothie or nibble away as a reward for all that hard work!

Berry Sushi Ingredients

It’s that easy: The only thing stopping you from making this snack is the cutters. Mine are metal and came in a round tin with about 15 incrementally-sized rounds. If you don’t have professional round cutters, you probably have something in your gadget drawer that would work. In my gadget drawer, I found the plastic protective top that goes over a baby bottle to be a good size for the large round and the plastic protective top from a spray bottle to be a good fit for the smaller cutter. Try to find gadgets with the sharpest edge for the cleanest cuts. The fruit will be stuck inside after you cut it with these plastic cutters, but you can easily pull it out with a toothpick. You can also go online and purchase metal rounds. You will use them more than you can imagine and the kids will have fun with them for years.

Fruit Sushi Close Up

 

Fruit Sushi

Click Here to Print the Recipes for Fruit Sushi.

How to Make Fruit Sushi

Ingredients

  • 1/4 cup peanut or almond butter
  • 2 Tbsp. honey
  • 4 oz. cream cheese
  • 2 Tbsp. honey
  • 10 large (biggest you can find) strawberries, rinsed and cut crosswise into 1/2-inch slices
  • 2 large, firm kiwi, peeled and cut crosswise into 1/2-inch slices
  • 1 large banana, peeled and cut crosswise into 1/2-inch slices
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries

Instructions

For the Peanut Butter and Cream Cheese “Glue”

  1. In one bowl, combine the peanut butter and honey. In a second bowl, combine cream cheese and honey. Scrape into separate plastic bags with a small hole cut into one of the corners. Twist the tops closed and set aside.

Sushi #1

  1. Cut a few of the strawberry slices into perfect rounds with the 3 1/2 cm cutter. Cut a 2 cm round from the center of the strawberry.
  2. Cut the center out of a kiwi slice with the 3 1/2 cm cutter.
  3. Place the strawberry in the center divot in the kiwi. Fill the center of the strawberry by squeezing a dab of the cream cheese mixture and top with 3 blueberries.

Sushi #2

  1. Cut the banana slices into perfect rounds with the 3 1/2 cm cutter. Cut a 2 cm round from the center of the banana.
  2. Cut the center round from a few kiwi slices with the 3 1/2 cm cutter.
  3. Place the banana in the center divot in the kiwi. Squeeze a dab of peanut butter onto the center top and garnish with a blackberry or raspberry.

Sushi #3

  1. Cut a few of the strawberry slices into perfect rounds with the 3 1/2 cm cutter. Then cut the center out with the 2 cm cutter.
  2. Cut a few of the banana slices with the 2 cm cutter and slide the small banana round into the divot in the strawberry. Squeeze a dab of the cream cheese or peanut butter and top with a raspberry or blackberry.

Sushi #4

  1. Cut a few of the strawberry slices into perfect rounds with the 3 1/2 cm cutter. Then cut the center out with the 2 cm cutter.
  2. Squeeze a dab of peanut butter onto the center and garnish with a blackberry or raspberry.

Sushi #5

  1. Cut the center a few of the banana slices with the 2 cm cutter. Squeeze a dab of the cream cheese or peanut butter into the center and top with a raspberry or blackberry.

Note: The scraps can usually be used to make other small pieces of the sushi. Simply stack them up using the peanut butter or cream cheese as glue. Keep the fruit sushi refrigerated until serving.

Tip: Melons and grapes can also be incorporated into fruit sushi. Just have fun and be creative!

By Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes.

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