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Dessert Sushi

Name: Dessert Sushi
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 10 rolls or 100 pieces
Ingredients: 2 cups (500 ml) sushi rice (Calrose); 2 cups (500 ml) cold water; 2 cups (500 ml) homemade or store-bought custard cream; 10 soy wrapper sheets; 1 container 380 g Speculoos spread; 10 cups (2.5 litres) fresh fruit, of your choice (raspberries, blackberries, quartered strawberries or figs)

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Preparation: 45 MIN
Cooking: 20 MIN
Makes: 10 rolls or 100 pieces

Ingredients
Preparation

Ingredients

Rice

2 cups (500 ml) sushi rice (Calrose)
2 cups (500 ml) cold water
2 cups (500 ml) homemade or store-bought custard cream

Filling

10 soy wrapper sheets
1 container 380 g Speculoos spread
10 cups (2.5 litres) fresh fruit, of your choice (raspberries, blackberries, quartered strawberries or figs)

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Preparation

Rice

Place rice in a bowl and cover with cold water. Gently rinse rice until water becomes cloudy. Drain and repeat four to five times or until water runs completely clear. Leave rice in a sieve until it is well drained.
Place rinsed and drained rice and water in the rice cooker. Close the lid and start the cooking process.
When rice is cooked, remove from the cooker, but leave rice inside the bowl. Add custard cream and stir with a spatula. Stir until rice has absorbed all the custard (beware of hot steam). Make a hole in the centre of the rice and let rest for 5 minutes. Repeat three or four times. Let rice completely cool in the bowl for 1 to 2 hours. The rice is ready to be used to make dessert sushi.

Assembly

For each roll, use moist fingers to spread about 250 ml (1 cup) of rice on a soy wrapper, until 2.5-cm (1-inch) from the upper edge. Spread 30 to 45 ml (2 to 3 tablespoons) of speculoos spread in the centre of the sheet, the entire width. Cover with about 250 ml (1 cup) of fruit. Put a few grains of rice on the rice-less upper part. Roll, starting from rice side of the sheet. Compress roll with a bamboo mat, applying uniform pressure.
Dip the tip of a knife into water and cut roll into 10 pieces. Place on a serving platter.