Sweet Pineapple & Mango Sushi
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.