Sweet Sushi with Pineapple
- For the sweet sushi
- ½ liter Coconut milk
- 125 grams Arborio rice
- 1 piece Lemon peel
- 1 pinch salt
- 2 packets Vanilla sugar
- 1 slice fresh Pineapple (or dried pineapple)
- toasted Coconut flakes (for garnish)
For the sweet sushi, boil coconut milk, add rice, lemon zest and salt and continue to boil. Reduce heat and let begin to cool. Stir in sugar. Cover rice and let simmer for 30 minutes. Move rice to a bowl and allow to cool. Remove lemon zest.
While rice cools, prepare caramel sauce. Mix sugar and butter in a saucepan. Stir over low heat until sugar begins to caramelise and turns a golden brown color. Add cream and 50 ml (approximately 2 ounces) of water and continue to stir. Refrigerate.
For the sweet sushi, divide cooled rice with damp hands into 8 portions. Form each rice portion into a small rectangular ball. Drain pineapple slices and cut into thin pieces, cut again crosswise to make as flat as possible. Arrange pineapple pieces on top of the rice portions and drizzle with caramel sauce. Serve garnished with coconut chips sprinkled.