Sweet sushi

Ingredients for 2 servings:

• 1 carrot(s)
• 2 apples
• 250 g strawberries
• 100 g pistachios, finely ground
• 1 mango(s)
• 1 stalk(s) leek
• 250 g rice for sushi
• 1 liter of milk
• 100 g sugar
• 1 vanilla pod(s)
• 1 orange(s), grated peel
• 1 lemon(s), grated peel
• 4 nori sheets
• 250 ml maple syrup
• 20 g crème fraîche
• 40 g sugar
• Candied ginger, for garnishing

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

First, bring the rice to a boil with the milk, vanilla pod, sugar, orange peel, and lemon zest. Cover and let it swell on the side of the stove for about 30 minutes. Spread it flat on a large baking sheet and refrigerate. Now prepare various rolls as follows: Maki with carrot and apple (2 rolls) Peel the carrot, finely grate it, lightly sprinkle with sugar, and drizzle with a little lemon juice. Peel the apples, cut them into equal-sized rectangular sticks, and lightly acidify them with lemon juice. Cover a bamboo mat with the rice, place a nori sheet on top, and press down lightly. Spread the rice on the seaweed sheet and line up the apple sticks parallel to the edge, 2 cm from the bottom edge. Tightly roll up the sushi roll, loosening the rice from the mat. Then roll in the grated carrot. Maki with strawberries and pistachios (2 rolls) As described above, but use strawberries instead of apples and 100 g pistachios instead of carrots. Nigiri with Mango and Sweet Leek (8 pieces) Cut 8 rice dumplings and shape them by hand. Peel the mango and cut off the largest pieces possible. Cut 8 slices the size of the rice dumplings into rectangular shapes and place them on top of the rice dumplings. Wash 2 large leek leaves, briefly blanch them in very sweet boiling water, and then refresh them in ice water. Cut them into fine green strips and wrap them around the sushi. Pistachio Cream: Purée the pistachios, crème fraîche, and sugar in a blender. Arrange the sushi rolls on plates and garnish with the candied ginger. Serve with the maple syrup and pistachio cream.