Sweet Fruit Sushi

Ingredients

• Bio-Lemon
• 500 ml milk (1.5 % fat)
• 125 g rice pudding
• 1 pinch salt
• 2 packets vanilla sugar
• 200 ml apple juice
• 20 g sugar (1 tbsp)
• 1 red chili pepper
• 1 tbsp red peppercorns
• 1 tbsp Rice vinegar
• 1 tsp soy sauce
• 4 strawberries
• 1 Kiwi
• Pepper

Instructions

1. 1.

   Wash half a lemon hot, pat dry, cut off one piece of zest.

2. 2.

   Boil milk in a pot. Add rice, lemon zest and salt, bring to boil once. Stir in vanilla sugar. Cover and simmer on very low heat for 30 minutes. Transfer to a bowl and let cool; remove lemon zest.

3. 3.

   While the rice cools, mix apple juice with sugar in a pot for the dip. Wash, clean, halve the chili pepper, remove seeds and finely chop the flesh. Crush peppercorns coarsely and add them with the chili, rice vinegar and soy sauce to the apple juice. Bring to boil and reduce to about half. Let cool.

4. 4.

   Divide cooled rice into 8 portions with damp hands and shape each portion into a small mound.

5. 5.

   Wash, pat dry, clean strawberries and slice. Peel kiwi and cut into thin slices.

6. 6.

   Layer each of the four rice mounds with overlapping strawberry or kiwi slices. Season with pepper and serve with dip.