Strawberry sushi

Ingredients for 1 servings:

• 600 ml milk
• 150 g rice pudding
• 40 g cane sugar
• 1 packet of Bourbon vanilla sugar
• 400 g strawberries
• 80 g desiccated coconut
• 1 organic lemon(s)
• rice paper

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 30 minutes

Bring the milk to a boil, then add the rinsed rice pudding and simmer over low heat for 25 minutes. Wash the lemon in hot water and use a vegetable peeler to peel a 1 x 6 cm piece of the rind and add it to the rice pudding. When the rice pudding is ready, add 35 g of cane sugar and the bourbon vanilla sugar. Let it cool for 30 minutes, then refrigerate for 3 hours, or longer. Wash and hull 200 g of strawberries, then cut into 0.5 cm pieces. Add 40 g of coconut to the cold rice pudding and mix to form a firm mixture. Place the remaining desiccated coconut on a flat plate. Place 1 sheet of rice paper completely in warm water for 30 seconds. Then place on a bamboo mat or baking paper. Add 1/4 of the rice pudding and spread it evenly, leaving a 4 cm border at the top or 0.5 cm border free. Arrange 1/4 of the strawberries in a horizontal strip approximately 2 cm wide, 3 cm from the bottom edge. Roll the roll tightly from the bottom, first folding the bottom piece over the filling and then continuing to roll. Roll the roll in coconut and chill for another 30 minutes. For the sauce, wash and hull the remaining 200 g of strawberries. Place them in a blender, add 1 tablespoon of cane sugar, and puree.