Continue to Site >>>
Steal This Idea

Fruit Sushi

May 10, 2010
FoodService Director - steal this idea - Craig Robinson - fruit sushiCraig Robinson
Executive Chef (Aramark)
Boeing Leadership Center
Florissant, Mo.

We offer a fruit sushi. We use orange-flavored rice, shred cantaloupe for the ginger, use grapefruit for salmon, shred honeydew for wasabi and use blood oranges for tuna. We serve this during morning breaks and as a vegetarian breakfast option. It has huge eye appeal and tastes great.
,

Submit your idea

Multimedia

So long Menu Feed, welcome to Menu Talk

How Gott's Roadside evolves the menu while honoring the restaurant's 25-year legacy

How culinary inspiration and a positive work culture share equal billing at Freight House

John Manion pays tribute to Brazilian cuisine at his new restaurant, Brasero

The Latest

Operations

Sodexo's sales see a boost thanks to new business, the continued return to the office and strong retail spending

Sustainability

New York City Mayor Eric Adams teams up with foodservice providers to reduce food-related carbon emissions

Menu

Student teams cook up great stuff at K-12 by Elior’s Junior Chef Competition

Listen to your daily news: FSD PodcastsNew episodes weekdays
Menu Feed

Trending

Operations

Sodexo's sales see a boost thanks to new business, the continued return to the office and strong retail spending

Sustainability

New York City Mayor Eric Adams teams up with foodservice providers to reduce food-related carbon emissions

Menu

Student teams cook up great stuff at K-12 by Elior’s Junior Chef Competition

More from our partners

Support Health Worker Well-Being With Time-Saving Food Lockers

Versatile plant-based options at college and university foodservice are on the rise

Meeting the call for allergen-friendly foods in cafeterias

Campus Dining Challenges? Here’s How Schools Solved Them With Food Lockers

K-12 Worry-Free Product Culinary Playbook