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april fools' day cookies cookies and bars decorating decorative techniques

Sushi and Mushroom Salad... for Dessert!!!
 So even though I've had this little April Fools' prank planned for a few weeks now, I'm going to go ahead and ruin it with this teeny, tiny announcement:

Hummingbird High is a finalist for the Best Baking & Desserts Blog in

Saveur Magazine's Food Blog Awards!!!

When I found out the news a few days ago, I was completely stunned. I can't BELIEVE that my blog was re-nominated; all I know is that I'm pretty sure that it's because of YOU GUYS. I'm beyond grateful and thankful for all your support. It really means the world to me. Really and truly.

The winner of the award will be decided by votes, so I would really appreciate it if you took the time to vote for me. And of course, be sure to check out all the other amazing blogs that also made the shortlist. I'm beyond honored to be a part of the ranks!!!

To vote for me, click the badge below to head on to the SAVEUR Blog Awards: And now back to my ruined April Fools' joke:

Today I'm sharing one of my favorite recipes: sushi and mushroom salad... for DESSERT.

Say what??!?


Okay, wait. I can hear you thinking to yourself. What's the joke here? Has Michelle just lost her mind? I mean, is she just eating raw fish and mushrooms for dessert, or what???

Well, look at the pictures. Look closely this time.

Because things aren't exactly what they seem: Still don't see it?

Here's the trick: nothing in those photos is what it looks like on first glance. Take that box of sushi — THAT'S NOT RAW FISH! The raw "fish" are actually dried mango slices prepared in three different ways. From bottom to the top, we have a regular dried mango slice, a dried mango slice brushed with a layer of cocoa powder, and a dried mango slice with its edge dipped in leftover black sesame sugar (leftover from these black sesame and goat milk rolls). Each slice sits up top a bed of sweet sticky coconut rice, mimicking traditional nigiri pieces: And of course, you didn't really think that I would let you eat mango and coconut sticky rice with real soy sauce and wasabi now, did you? The little ramekin is filled with a chocolate dipping sauce, while the so-called "wasabi" is actually a little clump of marzipan that's been rolled in matcha green tea powder. That goes much, much better with the mango fruit and sticky coconut rice than, well, the real versions.

But as awesome as my fake sushi skills are, I must say that I'm prouder of the mushroom salad, whose mushrooms are actually made of flour, butter, sugar, and cocoa powder: That's right. Those mushrooms up top are actually plain old sugar cookies! I rolled the cookie dough into little balls and used an empty beer bottle lined with cocoa powder to stamp out stumps in each cookie. It's a genius recipe from the cookbook of Sprinkle Bakes, who also happens to be one of my favorite food bloggers.

Happy April Fools' Day! I hope I didn't freak you out too much with this recipe. Because like, real sushi for dessert?! NO THANK YOU (although I will eat as much real sushi for lunch, dinner, and snacks as I can — it's one of my favorite foods). I'm really not crazy, I swear.


Dessert Sushi and Mushroom Salad
(inspired by and adapted from SprinkleBakes) 
For Dessert Sushi:
(makes around 16 nigiri)

For the Chocolate "Soy" Sauce and Matcha Marzipan "Wasabi":

For the Mushroom Cookies:
(makes around 20 cookies)



For the Dessert Sushi:

For the Mushroom Cookie Salad: