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    Started my new job today and overheard my co-worker talk about the amazing Fruishi he had last weekend in Chicago. 
    I did some digging and found out Orange – The Contemporary Brunch Resto is responsible for such a medley and savory delight. Since I am in NY and the fruishi is in CHI… I am going to make my own! Now so can you…
    Frushi, or fruit sushi, is one of Orange’s most popular items and makes a beautiful and unusual breakfast addition. Serve it as a side to poached eggs and Canadian bacon or ham. We’ve used oranges and raspberries for the topping, but any fresh fruit will work. If the fruit won’t adhere to the rice, apply it with a dab of honey.
    Yield: 5 servings (serving size: 4 frushi pieces and about 2 1/2 tablespoons yogurt)


    • 1 1/4  cups  water
    • 1  cup  uncooked sushi rice or other short-grain rice
    • 1/4  cup  sugar
    • 1/4  cup  light coconut milk
    • Dash of salt
    • Cooking spray
    • 10  orange sections
    • 20  fresh raspberries
    • 1  (6-ounce) carton vanilla fat-free yogurt


    Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
    Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
    Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.

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