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Cut the mini Swiss rolls in the dimension of the different types of sushi. I made ikura (salmon roe), tamago (omelette), tuna, salmon and prawn nigiri and California rolls.
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Spread some icing on the parts that are going to be visible and that will have to be covered with “rice”. Then coat them with the shredded coconut: there you have the base of your sushi (rice).
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Then prepare the toppings with coloured fondant.
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For the salmon, tuna and prawn I used a single colour as a base and inserted some thin strips of white to make it look like the flesh of the fish. I then rolled/shaped them like slices of fish and prawns.
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I made tamagoyaki with yellow fondant and I made concentric marks on it using a toothpick to make it look more real.
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To make the ikura I simply rolled tiny balls of orange fondant.
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For the California rolls, I used some green fondant for the cucumber/avocado and a piece of yogurt stick to make the crab stick.
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Roll some black/very dark green fondant very thin and cut it in strips to make nori and then wrap it around the California rolls and the ikura nigiri. Also cut a small strip for each of the tamago nigiri you make.
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Now you are ready to assemble your sushi.
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I served it with some home-made chocolate sauce as soy sauce and some pickled ginger and wasabi made with fondant. And chopsticks, of course!