Sweet Sushi
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 carrot (s)
- 2 apples
- 250 g strawberries
- 100 g pistachios, finely round
- 1 mango (s)
- 1 leek
- 250 g rice for sushi
- 1 liter milk
- 100 g suar
- 1 vanilla pod (s)
- 1 orange (s), the grated peel it
- 1 lemon (s), the grated zest it
- 4 nori sheets
- 250 ml maple syrup
- 20 g crème fraîche
- 40 g suar
- Ginger, candied, for garnish
Print Recipe
Pin Recipe Instructions
- First bring the rice to the boil with the milk, the vanilla pod, the sugar, the orange peel and the lemon peel. Cover and leave to swell on the edge of the hearth for about ½ hour. Spread flat on a large baking sheet to cool and chill.
- Now prepare different rolls as follows:
- Maki with carrot and apple (2 rolls)
- Peel the carrot, grate it finely, add lightly sugar and drizzle with a little lemon juice. Peel the apples, cut into rectangular sticks of the same size and lightly acidify with lemon juice. Cover a bamboo mat with the rice, place a nori sheet on top and press down a little.
- Spread the rice on the algae leaf and line up the apple sticks 2 cm from the lower edge, parallel to the edge. Roll up the sushi roll tightly, removing the rice from the mat. Then roll in the carrot rasps.
- Maki with strawberries and pistachio (2 rolls)
- As described above, only use strawberries instead of apples and 100 g pistachios instead of carrots.
- Nigiri with mango and sweet leek (8 pieces)
- Cut 8 rice cams and shape by hand. Peel the mango and cut as large pieces as possible. Cut 8 slices to the size of the rice cams and place them on the rice cams. Wash 2 large leek leaves, scald them briefly in very sweet boiling water and rinse in ice water. Cut out fine green strips and wrap the sushi with them.
- Pistachio Cream:
- Puree the pistachios, crème fraiche and sugar in a blender.
- Arrange the sushi rolls on plates and garnish with the candied ginger. Serve with maple syrup and the pistachio cream.
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