Dessert sushi with fruit preserves – recipe
The dessert sushi is a colorful sweet version of classic sushi: the nori is made of fresh strawberries and wrapped around a fluffy rice pudding, filled with orange marmalade and mixed berry jam! Find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
Today we’ll be preparing maki sushi, with the nori on the outside, but it will be made of strawberries: remove the green stems, after that cut the strawberries into quarters and place in a saucepan. After cutting the strawberries, turn on the heat, add the juice from half a lemon, take out any seeds, add the sugar and a couple of tablespoons of orange marmalade. Stir well and cook until the strawberries are mushy. Bring the mixture to 226°F (108°C), turn off the heat and blend with an immersion blender. Strain the mixture to make it extra smooth. Once strained, take a baking pan, a silpat mat – if you don’t have it, use a piece of parchment paper – and spread out the mixture with a spatula, into a very thin layer. Form a rectangle about 10 inches (25 cm) long by 6 inches (15 cm) wide; now bake in a preheated static oven at 140°F (60°C) for about 3 hours.
Now prepare the rice: pour the milk into a saucepan, add the vanilla seeds and pod and the sugar. When the milk starts to boil, remove the vanilla pod and add the rice. The milk is simmering, so take out the vanilla pod, pour in the rice and cook for about 20-25 minutes, until it absorbs all the liquid; after that, transfer to a bowl and allow to cool at room temperature.
Move on to the sushi filling: strain the mixed berry jam and the orange marmalade, add the agar to each of them: this will firm up the mixture, both in and out of the fridge. Stir to dissolve and get rid of any lumps, then pour into two separate saucepans and bring to a boil: cook over very low heat for a few minutes.
Here we are, turn off the heat and pour into small moulds, about 3 by 2 inches (8×5 cm); once set, they will be cut into thin strips. Line the moulds with parchment paper so they will be easier to remove; allow to cool at room temperature, then place in the fridge, never in the freezer.
We are ready to assemble the maki roll: the rice pudding has cooled, the mixed berry jam and orange marmalade have set, and here’s my strawberry nori. Cover a bamboo sushi mat with cling film and take a piece of parchment paper, to keep the nori from sticking. Place it on top, then peel the strawberry nori away from the silpat mat, place it on the cling film, take the rice and spread it out on the nori, leaving a ¾-inch (2 cm) strip clear at the top edge; then wet your hands and press into an even layer. Now cut the jam and marmalade into strips and arrange in a row along the bottom edge: mixed berry jam and orange marmalade – you can also use the thinner strips if desired. Now roll it up and here’s our maki roll! Place it seam down and cut into pieces. And while I’m cutting the sushi roll, let’s see together the ingredients needed for this recipe.
for 10-12 pieces
For the strawberry nori
– ½ lb (250 g) of strawberries
– 2 ½ tbsp (50 g) of orange marmalade
– 2 tsp (10 g) of lemon juice
– ⅕ cup (40 g) of white sugar
For the vanilla rice pudding
– just under ½ cup (80 g) of carnaroli rice
– ⅔ cup (160 g) of milk
– 2 tbsp (25 g) of sugar
– 1 vanilla pod
– ⅓ cup (120 g) of orange marmalade
– ⅓ cup (120 g) of mixed berry jam
– 1 tsp (2 g) of agar agar