How to guide now up.
The combination of sweet tidbits and fake food has long held my fascination, especially when it comes to sushi. The masterminds at Kooki-Sushi
have my everlasting respect with the production of their amazing morsals that trick the eye. I’ve always wanted to try my hand at my own fakery, and finally made it a priority this week!
Just in time for April Fools…
This last week, my kitchen has been filled with rice crispie treats, and marshmallows galore! A truism that I forgot is that if making sushi is difficult- then the same goes for making fake sushi. I used rice crispie treats as the rice form, which was brushed with white chocolate to make it look more rice like. The toppings are a combination of fruit and marshmallow magic. The nori wrappers are chocolate melted with a touch of corn syrup and tinted with black and green food coloring.
Surprisngly, these are not sugar bombs. The outer coating of white chocolate tends to temper the over all flavor of sweetness when popped in your mouth. To recreate tamago, a rolled sweet egg omlette, I flavored a small batch of homemade marshmallows with lemon and colored it with a touch of food coloring. The marshmallow mix was spread out and rolled up when more solid. This treat of lemon with white chocolate is particularly tasty! The two flavors are quite mellow and light together. The recreation of a nice slice of salmon came from some nice dried fruit. Using either dried papaya or dried cantaloupe, roll it flat with a rolling pin and then cut it to size. As the dried fruit is very sweet, it benefits from being rolled thin to minimize its flavor dominance.
The shrimp was a tough one to recapture! Molded marshmallows created in a mold of cornstarch and then colored with my food coloring markers. That one was difficult! Another favorite piece of sushi- broiled eel, or unagi was completed with a small cut piece of vanilla marshmallow slab that was toasted and then belted with chocolate.
All in all, a fun adventure of candy making fun!