Raspberry & Coconut Sushi Cheesecake

Adults’ Gold Winner sushi by Colin Winter, from the Original Sushi Competition 2003.


6 pieces

  • 96g sushi rice
  • 50g caster sugar
  • 3 tsp mirin
  • 100ml coconut cream
  • handful of mint leaves
  • 100g cream cheese
  • 75g raspberry yoghurt
  • 100ml double cream, whipped
  • some fresh raspberries

You will also need a 4cm cookie cutter.


  1. Add the mirin and 2 tbsp caster sugar to the sushi rice and add the coconut cream and chill.
  2. Beat the cheese and the rest of the sugar together, add the yoghurt, and beat further, then fold in the cream and chill.
  3. Put 16g of sushi rice mix in the cookie cutter and pat down firmly.
  4. Spoon some of the cheese, sugar and yoghurt mix on top of the rice. Level off the top neatly and remove the cutter.
  5. Repeat stages 3 and 4 another five times, until you have 6 pieces. Decorate with fresh raspberries and mint leaves.