Sweet Pineapple & Mango Sushi

Sandy Bohm Sweet Pineapple | Mango Sushi Roll

Method | Sweet Sushi Rice 

Make rice half-cooked. Bring cream to boil and put all ingredients in. Cook and add rice. Turn the heat to minimum. Leave till rice absorb all the liquid.

Method | Pineapple Chutney

Slow braise chili within 10 minutes while stirring all the time. Poach pineapple till juice appears. Add ginger, cinnamon, cloves, lime juice, sugar, wine vinegar and then chili. Stir and take out of the heat. Cool down.

Ingredients | Sweet Pineapple| Mango Roll

540g sweet rice for sushi (see separate recipe)

155g pineapple chutney (see separate recipe)

100g coconut shavings

170g mango chutney (see separate recipe)

70g pistachio powder

Spring roll sheets

Pickled ginger

Wasabi

Ingredients | Sweet Sushi Rice 

170g basmati rice

5g vanilla powder

10g cinnamon

115g sugar

1l confectionary cream 35,1% fat

5g salt

Ingredients | Pineapple Chutney

400g pineapple, pilled and small diced

15g ginger, pilled and small diced

1 cinnamon stick, splitted

5g cloves, grated

5g lime juice

130g cane sugar

130ml white wine vinegar

0,5g dry red hot chili pepper

Ingredients | Mango Chutney

400g mango, pilled and small diced

15g ginger, pilled and small diced

1 cinnamon stick

5g cloves, grated

5g lime juice

130g cane sugar

130ml white wine vinegar

0,5g dry red hot chili pepper

Method | Mango Chutney

Slow braise chili within 10 minutes while stirring all the time. Poach mango till juice appears. Add ginger, cinnamon, cloves, lime juice, sugar, wine vinegar and then chili. Stir and take out of the heat. Cool down.

Method | Sushi

On a spring roll sheet, put 270g of rice and turn to make spring roll sheet to be on top, place a stripe of pineapple chutney in the center and make a roll. Dredge it in coconut shavings and cut the edges. Repeat the whole process to make mango roll using 270g rice left and pistachio powder as coating. Cut the edges.