Three types of sweet sushi

Preparation

1. Cook the sushi rice with the coconut milk, the cinnamon and the water in a rice cooker or prepare in a pot according to the instructions on the packaging.
2. When ready, put the rice into a dish to cool down and sweeten with the rice syrup. Repeatedly, carefully stir with a large spoon so that the rice cools down more quickly.
3. In the meantime, bake the crêpes. To this end, mix all the ingredients into a smooth dough and bake on a crêpes maker or in a pan into thin pancakes, the crêpes. Stack the crêpes when ready and put to one side.
4. Wash the fruit for the filling, peel if necessary and cut into narrow strips.
5. For the “sweet makis” and the “inside out rolls”, halve a chocolate crêpe and place on a sushi mat. Spread the rice approx. 1 cm thick on the crêpe and press firmly with moist fingers.
6. For the “sweet makis”, place the cut fruit in the middle and sprinkle with Maintal rosehip preserve. Using the sushi mat, press and shape into a firm roll.
7. For the “inside out rolls”, turn the crêpe with rice inside out, spread the crêpe side without rice with Maintal rosehip preserve, fill with fruit and also shape into a role with a sushi mat. When ready, roll the sushi roll in coconut flakes. Now cut all the rolls into wide slices with a sharp knife.
8. For the “sushi balls”, spread the rice in circles on a piece of cling film, squeeze with your finger and place a dollop of Maintal rosehip preserve in the middle. Press the rice together using the film and form into balls. To serve, simply garnish with some fruit and wrap a thin strip of chocolate crêpe around the balls.
9. Serve the sweet sushis on a plate when ready, garnish with a large dollop of Maintal rosehip preserve as sauce for dipping. For a particular hint of Asia, serve with chopsticks and some passion fruit.

A recipe idea from Pünktchens Mama - Heike Herden