- 1 1/4 cups water
- 1 cup uncooked sushi rice
- 3 tablespoons sugar
- 3 tablespoons coconut milk
- 1 tablespoon fresh squeezed lime juice
- Pinch salt
- 18 mint leaves
- 18 (1 1/2x3/4-inch) thin slices fresh pineapple or mango
Bring water and rice to a boil in medium saucepan. Cover, reduce heat, and simmer 20 minutes or until water is absorbed; fluff with fork or chopsticks. Place rice in medium bowl; let stand 15 minutes.
Add sugar, coconut milk, lime juice and salt, stirring gently until well combined. Stir in cranberries.
With damp hands, mold a slightly rounded tablespoon of rice mixture into a 2-inch log, pressing firmly to form log. Place on mint leaf, then on serving plate. Lay pineapple slice over rice. Continue with remaining rice, mint leaves and pineapple, dipping hands in water to prevent rice from sticking to hands. Refrigerate at least 15 minutes.
Makes about 18 pieces.
Per Serving: Cal. 84 (4% DV), Fat Cal. 6, Pro. 1 g (2% DV), Carb. 19 g (6% DV), Fat 1 g (1% DV), Chol. 0 mg (0% DV), Sod. 2 mg (0% DV), Vit. A 3 RE (1% DV), Vit C 20 mg (34% DV), Vit. E 0 mg (0% DV), Calcium 8 mg (1% DV), Iron 0 mg (2% DV), Folate 9 Ug (2% DV), Zinc 0 mg (1% DV), Pot. 63 mg (2% DV), Dietary Exchange: Fruit 1, Starch 0.5