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Sweet Ricotta Frui-Shi

Made With


Coconut Sushi Rice:

  • 1 cup sushi rice, rinsed thoroughly
  • 1 cup water
  • ½ cup canned or fresh coconut milk
  • ¼ cup granulated white sugar
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon salt


Ricotta Dipping Sauce:

  • ½ cup Frigo® Whole Milk Ricotta Cheese
  • ¼ cup cream cheese
  • 2 tablespoons honey
  • 1 tablespoon coconut milk



  • ½ cup fresh basil leaves
  • ¼ cup fresh mint leaves
  • 1 pint fresh strawberries or favorite fresh fruit


Optional Garnishes:

  • 2 tablespoons black sesame seeds
  • Fruit leathers
  • Colorful soy wrappers
  • Toasted coconut
  • Flavored gelées
  • Edible flowers


Mix the coconut sushi rice ingredients in a rice cooker and cook the rice per the rice cooker’s instructions. Once it’s cooked and the rice cooker shuts off, remove the rice cooker insert from the heating element immediately to avoid overcooking it. Keep the lid on the rice until you’re ready for assembly.

Note: If using a stovetop to cook the rice, add the ingredients to a medium-sized cooking pot with a tight-fitting lid. Bring the covered pot to a boil over high heat, about 3–5 minutes. When the water is boiling, reduce the heat to low and simmer for 25 minutes. Remove it from the heat and follow the directions below.

In a blender or food processor, mix together the ricotta dipping sauce ingredients and blend until smooth. Reserve it to the side for assembly.

Prepare the sushi mat by wrapping a rolling mat or bamboo placemat in plastic wrap, flattening and tucking in the loose edges.

To assemble your sushi, spread out the prepared mat and, with damp hands, place a handful of coconut sushi rice on the mat.

Spread and flatten the rice firmly until it covers the bottom two-thirds of the mat, leaving the top third as is. Spread a thin layer of mint or basil leaves on top of the bottom third of the rice. On the middle third of the rice, below the herbs, spread a tablespoon of the ricotta dipping sauce and arrange the strawberry slices in a single line on top of the sauce. About two-thirds of the rice will be covered.

Hold the bottom edge of the mat with your thumbs. Roll away from you by carefully lifting the mat and folding it over the first ingredient. Make sure to keep the ingredients in place and apply enough pressure so the rice sticks together. Continue to slowly roll the sushi forward and out of your way. Make sure to tighten the sushi often by rolling it back and forth in the mat. This will keep the rice stuck together and the ingredients from falling out when you cut the roll.

Rad Tips: Watch one of the many sushi-rolling demonstrations on YouTube® before you start.

Carefully place the finished roll on a plate and put it into the freezer for 5 minutes to firm it up. To serve, slice the roll in half, and then cut each half into 3 equal pieces. Arrange the pieces on a plate and top them with herbs, sliced strawberries, sesame seeds, toasted coconut and/or edible flowers.

Be inspired! Create playful rolls by layering colorful soy wrappers or fruit leathers in the filling prior to rolling your “Frui-shi.” To get the look of nigiri sushi, simply form a ball of sushi rice into an oval and top it with ricotta cream, sliced fruits and garnishes of your choice.

Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at

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