Giant 350-Pound Gummy Sushi-Roll

Ingredients

• 8 pcs Pears (ripe, medium size, washed and trimmed)
• 5 drops Green Food Coloring (tints pear juice to cucumber‑green)
• 1 tsp White Dry Dye with Edible Glitter (adds shimmer to cucumber layer)
• 6 tbsp Gelatin Powder (divided among layers (cucumber, nori, salmon, rice, cream cheese))
• 2 cups Seedless Grapes (washed, stems removed)
• 5 drops Black Food Coloring (tints grape juice to nori‑black)
• 4 large Carrots (peeled, washed)
• 5 drops Orange Food Coloring (tints carrot juice to salmon‑orange)
• 4 cups Rice Milk (unsweetened, for rice jelly)
• 1 cup Birch Juice (neutral sour flavor, used in rice dressing)
• 1 tsp Citric Acid (enhances flavor; added to all layers except rice)
• 2 tbsp Granulated Sugar (sweetens gelatin layers)
• 2 tbsp Vegetable Oil (lubricates mold walls)
• 2 pcs Hot Glue Sticks (secures inner rings in molds (non‑edible))

Instructions

1. Wash and Prepare Produce

   Rinse the pears, grapes, and carrots under cold water. Trim the ends of the pears and carrots, and remove all stems from the grapes.

   Time: PT5M

2. Extract Pear Juice (Cucumber Layer)

   Feed the washed pears into the juicer until no more juice is produced. Collect the juice in a large measuring jug.

   Time: PT10M

3. Color Pear Juice

   Strain the pear juice through a fine mesh sieve into a saucepan. Add 5 drops of green food coloring and 1 tsp of white dry dye with edible glitter. Stir gently.

   Time: PT2M

4. Prepare Gelatin for Cucumber Layer

   Sprinkle 1 tbsp of gelatin powder over ¼ cup cold water, let bloom for 5 minutes, then gently heat in the saucepan until dissolved.

   Time: PT5M

   Temperature: medium heat

5. Combine Cucumber Juice and Gelatin

   Stir the dissolved gelatin into the colored pear juice, add ½ tsp citric acid and ½ tsp sugar, then mix until fully incorporated.

   Time: PT2M

6. Set Cucumber Jelly

   Pour the cucumber gelatin mixture into the shallow sections of the silicone molds (the outer ring). Tap gently to release air bubbles.

   Time: PT3M

7. Extract Grape Juice (Nori Layer)

   Juice the prepared grapes in batches until you have about 2 cups of juice. Strain through a fine mesh sieve into a clean saucepan.

   Time: PT10M

8. Color Grape Juice

   Add 5 drops of black food coloring to the grape juice and stir until uniformly dark.

   Time: PT2M

9. Prepare Gelatin for Nori Layer

   Bloom 1 tbsp gelatin in ¼ cup cold water for 5 minutes, then melt over medium heat.

   Time: PT5M

   Temperature: medium heat

10. Combine Nori Juice and Gelatin

    Mix the dissolved gelatin into the black grape juice, add ½ tsp citric acid and ½ tsp sugar, and whisk until smooth.

    Time: PT2M

11. Extract Carrot Juice (Salmon Layer)

    Juice the peeled carrots using the juicer. Strain the orange juice into a saucepan.

    Time: PT10M

12. Color Carrot Juice

    Add 5 drops of orange food coloring to the carrot juice for a richer salmon hue.

    Time: PT2M

13. Prepare Gelatin for Salmon Layer

    Bloom 1 tbsp gelatin in ¼ cup cold water, let sit 5 minutes, then melt over medium heat.

    Time: PT5M

    Temperature: medium heat

14. Combine Salmon Juice and Gelatin

    Stir the melted gelatin into the orange carrot juice, add ½ tsp citric acid and ½ tsp sugar, whisk until fully blended.

    Time: PT2M

15. Prepare Rice Milk Jelly (Rice Layer)

    In a saucepan combine 4 cups rice milk, 1 cup birch juice, 2 tbsp sugar, and 1 tsp citric acid. Heat over medium heat, stirring, until sugar dissolves. Sprinkle 2 tbsp gelatin over ¼ cup cold water, bloom 5 minutes, then stir into the hot liquid until fully dissolved.

    Time: PT10M

    Temperature: medium heat

16. Set Rice Jelly

    Pour the rice milk gelatin mixture into the central compartment of each silicone mold, filling to the desired thickness. Place molds in the refrigerator to set.

    Time: PT10M

17. Lubricate Mold Walls

    Using a brush, lightly coat the interior walls of all mold sections (outer ring, inner ring, and central cavity) with vegetable oil.

    Time: PT3M

18. Assemble Layers in Molds

    Once the cucumber layer is firm (about 10 minutes), add the nori layer on top, followed by the salmon layer, then the rice jelly layer, and finally a thin white gelatin layer for the “cream cheese” effect. Use a small measuring cup to pour each layer evenly.

    Time: PT15M

19. Final Set

    Transfer the fully layered molds to the refrigerator and let them set for at least 2 hours, or until completely firm.

    Time: PT2H

20. Unmold and Trim

    Remove the molds from the fridge. Gently release the hot‑glue secured inner rings, then use a sharp knife to make vertical incisions in the salmon layer and a thin slice through the cucumber layer to expose the interior.

    Time: PT10M

21. Create Vein Strips

    Spread the thin white gelatin sheet onto a board and cut into 1‑cm wide diagonal strips using a pizza cutter.

    Time: PT5M

22. Finish the Roll

    Lay the vein strips diagonally over the salmon layer of each roll, then gently press to adhere. The roll now resembles a realistic Philadelphia sushi roll.

    Time: PT15M

23. Clean Up

    Wash all utensils, bowls, and molds with warm soapy water. Dry and store reusable silicone molds for future use.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pears: Asian pear, green apple (for juice)
• Instead of Green Food Coloring: natural spinach juice
• Instead of White Dry Dye with Edible Glitter: white edible luster dust
• Instead of Gelatin Powder: agar‑agar (use 1.5× amount)
• Instead of Seedless Grapes: blackberries for darker color
• Instead of Black Food Coloring: activated charcoal powder
• Instead of Carrots: pumpkin for orange hue
• Instead of Orange Food Coloring: turmeric (tiny amount)
• Instead of Rice Milk: almond milk
• Instead of Birch Juice: apple juice with a splash of lemon
• Instead of Citric Acid: lemon juice
• Instead of Granulated Sugar: honey
• Instead of Vegetable Oil: non‑stick cooking spray
• Instead of Hot Glue Sticks: silicone mold clips

Equipment Needed

• Juicer
• Saucepan
• Fine Mesh Sieve
• Mixing Bowl
• Measuring Cups
• Whisk
• Silicone Mold Set
• Ring Mold
• Hot Glue Gun
• Oil Brush
• Kitchen Scale
• Knife
• Pizza Cutter

Critical Steps — Do Not Skip

• Juicing and straining each fruit/vegetable to obtain clear juice.
• Blooming and fully dissolving gelatin without boiling.
• Lubricating mold walls to ensure clean release.
• Layering the gelatin mixtures in the correct order before each sets.
• Unmolding the delicate gelatin roll without breaking.

Chef Tips from the Video

• Use chilled silicone molds; cold molds help the gelatin set faster and retain shape.
• For extra sparkle, sprinkle a pinch of edible glitter on the cucumber layer before it sets.
• If you prefer a vegetarian version, substitute gelatin with agar‑agar, using 1½ times the amount.

Troubleshooting

Storage

Refrigerator: Store sealed in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Not recommended; gelatin will soften.

Make-Ahead Tips

• Juice the pears, grapes, and carrots up to 24 hours ahead and keep refrigerated.
• Prepare each gelatin layer separately and store covered in the fridge until ready to assemble.
• Lubricate molds just before pouring the final layer to maintain a non‑sticky surface.

Frequently Asked Questions