For maximum impact, decide on one treat as the focal point of the buffet. My own Candy Sushi, complete with “soy sauce” and “wasabi,” is not only a blast to make but will tip all of your guests into uncontrollable giggles. And unlike the real thing, no need to worry about keeping the sushi cold and out of the elements!
3 cups puffed rice cereal
2 cups miniature marshmallows
1 1/2 tablespoons butter or margarine
Swedish fish (candy)
A few rolls of fruit leathers
Over low heat, in a large saucepan, melt the butter. Add in the marshmallows and stir till fully melted. Pour in the puffed rice cereal and gently incorporate and coat.
Using a your hands, portion out the marshmallow/cereal mixture into 2 inch by 1 inch ovals (these represent the rice base of the sushi).
Place one Swedish fish on top of the rice ball and wrap with a 4-inch by 1/4-inch thin strip of fruit leather.
Be sure to form the candy sushi when the marshmallow/cereal mixture is warm. You can lightly butter your fingers to keep it from sticking.
Arrange the sushi on a platter or decorative plate. You can even use a cutting board if that fits in with your overall buffet décor.
For fun, you can form a nest out of gummy worms that resembles the seaweed salads served in Japanese restaurants.
You can also make sushi rolls by using a whole piece of fruit leather, the marshmallow/cereal mixture and Twizzlers as the thin strip of fish. Roll up the “rice” and Twizzlers like sushi and cut into bite size pieces.
To represent the traditional sushi-plate “ginger,” you can arrange a few candied orange fruit slices off to the side.
Chocolate (Soy Sauce) Dipping Sauce
1 cup of semi sweet chocolate chips
1 tablespoon dark corn syrup
2 tablespoons heavy cream
Over a double boiler, slowly melt the chocolate chips. If you don’t have a double boiler you can fill a saucepan with a few inches of water and place a mixing bowl or small saucepan on top. Be careful when handling the mixing bowl as it will get hot. Don’t forget to put on your oven mitts.
Slowly, whisk in the dark corn syrup and the heavy cream.
Transfer the dipping sauce into a small ramekin or serving bowl so your guests can dip their sushi into the most delicious “soy sauce” ever!
Chantilly (Wasabi) Whipping Cream
1 cup heavy whipping cream
3 to 4 drops of light green food coloring
1 teaspoon vanilla extract
1 tablespoon maple syrup (or any other flavored extract you like. Butterscotch works great too but keep it to only 1 teaspoon if you are using a flavored extract).
Using a stand kitchen mixer with the whip attachment, pour in the heavy whipping cream. Start mixing slowly at first and as the cream starts to thicken, add the coloring, vanilla and maple syrup.
Continue to mix until the cream forms stiff peaks. Take care not to over mix the cream.
Transfer to serving bowl.
Enjoy eating your sushi with this very delicious and sweet version of wasabi!
The night before, place the mixer bowl and the whip attachment in the fridge. Whipping cream comes out best if you use cold bowls and attachments!
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