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)

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.

Dessert Sushi

Categories

Ingredients

Rice

Filling

Preparation

Rice

Assembly

Note from Ricardo

Personal Note