Fruit sushi with rice pudding

Ingredients for 5 servings:

• 250 g rice pudding
• 1 liter of milk
• 1 vanilla pod(s) or 2 sachets of vanilla sugar
• 70 g sugar
• 200 g raspberries or strawberries, fresh
• 1 pineapple, fresh
• 5 nori sheets

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 15 minutes

Pineapple and rice pudding in nori sheets, easy preparation,

Bring the milk, sugar, and vanilla seeds to a boil, stir in the rice pudding, simmer uncovered over moderate heat for 20 minutes, stirring regularly, then let it steep for 10 minutes in a covered pan without adding any heat. Meanwhile, peel the pineapple and cut into strips. Don’t forget to remove the core from the middle, as it is very woody. Once the rice pudding has cooled a little, it’s time to roll the sushi. Place a bamboo mat or sturdy placemat on the table in front of you, then place a nori sheet on it with the rough side facing up. Spread a little of the rice pudding evenly and thinly over the nori sheet, leaving a 2 cm border free at the top. From left to right, cover the center with pineapple strips and raspberries. Now fold the bamboo mat over the nori sheet, roll it up, and press it down firmly. The roll should then be refrigerated for 2 hours to make it easier to cut. To serve, cut the roll into 1-2 cm thick slices. You have now created a very interesting sushi with which you can surprise your guests.