SWEET SUSHI RECIPE
Sushi og makiruller dyppet i sjokoladesaus? Ja det stemmer det. Det er helg og hva passer vel ikke bedre enn å unne seg selv eller andre med sweet sushi til dessert!
Bytt ut soyasausen med sjokolade og velg mango, bringerbær og blåbær istedet for avokado og crabstick. Etter at Marie og jeg var på sushi-kurs med masterchef Wilson fra sushimadeeasy og Blue Dragon før påske har jeg fått så mange spørsmål fra dere om å dele hele oppskriften, at jeg har fått Wilson til å dele den med dere her- og trenger du inspirasjon til andre sushi ruller finner du bildene fra hele sushi-kvelden her.
Sweet dessert sushi with chocolate sauce (makes 4-6 rolls)
500g Blue Dragon Japanese rice
600ml water
400ml coconut milk
80g caster sugar
1 tsp salt
150g good quality dark chocolate
50ml double cream
1 bamboo sushi mat – for rolling
4 - 6 sheets Blue Dragon sushi nori
2 ripe bananas, sliced lengthways into thin strips
50g blueberries
50g raspberries
100g strawberries, green top removed and sliced
20g sesame seeds, to serve
Wash the rice in a large bowl several times until the water comes out almost clear. Place the rice, water and 200ml coconut milk in a pot with a tight fitting lid. Bring rice to a boil over high heat, then reduce heat to low for 10 minutes; then allow to sit undisturbed with no flame for 10 minutes.
Heat remaining coconut milk in a small saucepan, add sugar and salt and reduce till slightly thick.
Place the cooked rice into a large bowl, then add the coconut milk mixture, mix lightly then allow to sit, covered, for 30 minutes at room temperature.
In the meantime, for the chocolate sauce melt chocolate in a bain-marie or microwave until almost 100% melted. Add double cream, stir until shiny and smooth and set aside.
Place the bamboo mat down and put a sheet of nori (shiny side facing down) on top.
Spread nori with some of the rice, leaving a 2cm gap on the edge. Lay a selection of fruit across the rice.
Pick up the sushi from the close side, then roll up, using the mat to help you. Roll and squeeze gently, then cut into 2cm pieces. Continue with remaining ingredients, and serve sprinkled with sesame seeds with chocolate sauce for dipping.
