Sushi Jello Shots

A fun, sushi look alike twist on the jello shot. No raw fish required! MORE + LESS -

That's So Michelle

September 20, 2016

cups Thai coconut milk

1/2

cup sugar

cups sake (Japanese rice wine)

3/4

cup vodka

envelopes unflavored gelatin (or 10 teaspoons)

Betty Crocker™ Fruit Roll-Ups™ green chewy fruit snack

gummy fish candies

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1

Pour 2 cups Thai coconut milk In a medium saucepan and sprinkle 4 envelopes unflavored gelatin on top. Let it sit for a minute or so to let the gelatin activate. Turn on medium heat and whisk to combine gelatin. Add 1/2 cup sugar and whisk again to combine. When gelatin and sugar have completely combined and coconut milk is slightly steaming (not boiling), remove from heat.
2

Add 2 cups sake and pour into a lightly greased 9x13-inch pan. Place in the refrigerator for 3 hours or until completely firm.
3

When set, use a knife to cut 3 vertical strips into the gelatin. Gently lift out each strip with your hands (carefully, so you don’t break the gelatin). Slice strips into rectangles (large enough to place a gummy fish on top).
4

Unroll Betty Crocker™ Fruit Roll-Ups™ green chewy fruit snack. Use a steel pizza cutting wheel to create 1/4-inch strips. Before serving, top with a gummy fish and wrap a Betty Crocker™ Fruit Roll-Ups™ green chewy fruit snack strip around the entire shot.
5

Refrigerate until time to serve.

Top with gummy fish and Betty Crocker™ Fruit Roll-Ups™ green chewy fruit snack just before serving. The gummy fish and Betty Crocker™ Fruit Roll-Ups™ green chewy fruit snack start to melt down as soon as they touch the wet jello shot.
If you can’t get the Betty Crocker™ Fruit Roll-Ups™ green chewy fruit snack around the shot (it’s slippery), lay it cross the top and stick it to the plate around the shot instead.
Thai coconut milk heats up without separating. Regular coconut milk may separate.