Help for Christmas dessert idea (Sweet sushi)

Hey all,

I am looking to make a play on a sushi dinner, but make it as a dessert. My idea is a play on Salmon Roe sushi (Gunkan), so the seaweed is wrapped around the rice and roe. But I want to make it all sweet. So I am doing a coconut milk rice pudding for the rice, cloudberry perls for the salmon roe. The soy sauce will be a concentrated moldwine.

So to replicate a Seaweed texture I am wondering if anybody has an idea what to use (could use seaweed, but it will be very salty). I have though of the idea to make a film, but that will be soft and most likely transparent. One idea was to make a milk, color it green and make a film with Pure-Cote B790.

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Comments

tshewman

A compressed watermelon rind immediately comes to mind. Though a kiwi leather may be interesting.

johankmoe

A Kiwi leather sounds pretty great. I first thought of a green apple leather. It will still be a little transparent. But could add in some additional food coloring.

Afonso_Tito_de_Morais_164825

I'd go with fruit leather of some sort.

Theo_129732

You may already know this, but if you put a piece of watermelon on a plate in a chamber vacuum sealer it comes out looking like tuna. Cantaloupe comes out looking like salmon.

Afonso_Tito_de_Morais_164825

That's actually geniussss!

tshewman

Top right corner, watermelon sushi served on pine nut (rice). In that vein,you might even consider drying mint and replacing the seaweed with that (depending on the other components).

johankmoe

I like the mint idea, I could make a fruit leather with it and if I don't blend it fine enough it will have a slight texture to it like you see in regular seaweed. My dad does have a chamber vac, so I could expend to more types of sushi.

tshewman

After you vac, roast for 12 hrs (low temp) and then freeze and thaw and smoke if desired and you'll have a nice piece of watermelon meat. :-) I also used it to make a faux hot dog with pistachio puree and beet root puree as ketchup and mustard.