Another month for the Crazy Ingredient Challenge! I’m always so excited to share with you the results of the challenge and as the title above suggests, this one was fun to do!!  Our ingredients this month: Grapefruit and Wasabi. Wowza!!

As I type this, I have no idea what the other CIC chefs have been up to, but I’ll bet there is more then one sushi recipe about to be linked up. I elected to go with a dessert sushi sure to blow your mind and tastebuds. Introducing my “Goddess of Love” Spicy Dessert Sushi.

Some of you are wondering where I came up with that name. To be honest, I thought of it sitting in my car at a stop light on the way to work. Not sure where it came from…. I can’t even remember what I was listening to on the radio at that moment, but as soon as I got to work, I wrote down the name of my new recipe even though I didn’t have all the ingredients thought out (well, except for grapefruit and wasabi). In this case, the recipe name is what helped create the recipe.  Kind of backwards if you ask me.

I have these sushi molds I bought eons ago. I can’t remember where I got them, probably online but who knows. I did some Googling and I found them… they’re called Sushi Master The Ultimate Sushi Maker and they help shape the sushi and even have little grooves so you can cut the slices evenly. You can purchase it on Amazon for $14.95 and I tell you, it’s money well spent. It has a heart shaped mold in this kit, so heart shaped dessert sushi it was going to be!!

This recipe combines fresh grapefruit, powdered wasabi, R.W. Knudsen Family Rio Red Grapefruit Juice and a whole lot of imagination. This is not a quick and easy recipe. This one has lots of steps so be prepared to take your time on this.

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“Goddess of Love” Spicy Dessert Sushi

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Serves	8
Prep time	30 minutes
Cook time	30 minutes
Total time	1 hour
Allergy	Peanuts, Tree Nuts
Meal type	Appetizer, Dessert, Snack
Occasion	Casual Party, Valentines day

Makes about 4 rolls. You don't need a mold to make sushi, you can always use a sushi mat and hand roll them.

Ingredients

• 3 cups water
• 2 cups sushi rice
• 1/2 cup rice vinegar
• 1/8 cup granulated sugar
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 cup Knudsons Rio Red Grapefruit Juice
• 1 teaspoon grapefruit zest
• 1/8 cup white wine (prefer a sweeter variety, like sauvignon blanc)
• 1 teaspoon sugar
• 1 Large organic grapefruit (peeled, and split into slices)
• 1 tablespoon Franks Sweet Chili Sauce
• 1/8-1/4 teaspoon powdered wasabi
• 1 Large organic grapefruit (peeled, and split into slices.)
• 4 sheets sushi nori
• 1/2 cup dry roasted edema me, spicy wasabi flavor

Note

You can mix some of the ground wasabi into the rice to give the roll some extra bite.

Directions

Step 1

In a large saucepan, bring the water to a boil. Add rice. Boil then reduce to simmer. Simmer 20 minutes.

Step 2

In a small saucepan, add the rice vinegar, sugar, salt, and olive oil. Boil and stir until sugar is dissolved completely. Set aside to cool. When rice is done, remove from burner then stir in the vinegar mix. Set aside.

Step 3

In a blender, add the grapefruit juice, zest, white wine, teaspoon of sugar, fresh grapefruit, Franks chili sauce and wasabi. Blend until smooth. Put in a bowl and chill in the fridge.

Step 4

Take the second grapefruit's slices and slice partway into the outer edge, scoring it like you would a shrimp. Don't cut all the way through since you want it to be slightly heart shaped as well.

Step 5

Take your mold and line it with the nori sheet. Place a little bit of rice along the bottom. Place the sliced grapefruit on the rice, thin side down. Open the part you scored just a bit. Add rice to the top, covering the grapefruit completely. Wrap the nori over the rice. Place the mold top on roll and press firmly.

Step 6

Slice according to the grooves and plate on top of some of the sauce and sprinkle the plate with the ground edemame.

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For nutrition information and points values, click the magic button

I also included a avocado wasabi mash to set on the side and use if you want more kick. All that was included in that was a half large haas avocado and 1 teaspoon of wasabi mashed and blended using an immersion blender.

By adding sugar to the rice, it makes it sweet enough to call it dessert sushi. I usually just add rice vinegar to my rice, but since this was a dessert sushi, I also added sugar to give it some extra sweetness. And, there was no soy sauce to be found in this recipe. I didn’t think soy sauce should be a dessert ingredient. The sauce was tart and sweet with that bite of powdered wasabi for some spicy zing. You could dip the sushi in it if you want or for extra spiciness, spread a bit of the avocado wasabi mash on it. Sweet, spicy and tart, this dessert sushi was something else. And the heart shape was cute too.

I realized as I was typing this, I didn’t post nearly enough pictures of how the mold works. I found this video on YouTube which should help you just a bit.

To see past challenges and the creative recipes our chefs have come up with, click on over to my Crazy Ingredient Challenge Pinboard and look around. These ladies are amazing!!!

Follow Lori’s Culinary’s board Crazy Ingredient Challenge on Pinterest.

Do you want to up your kitchen adventure and be a part of the Crazy Ingredient Challenge? Ready to challenge your culinary mind? Shake it up a bit and have a new adventure in your kitchen in 2014. You can request to join our Facebook page or send me an email lorisculinarycreations@hotmail.com.

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