FRUIT SUSHI

I feasted on Veda bread and potato farls and brown lemonade and vegan yellowman and several other Ulster delicacies to my heart’s content; and we’re good already for cherries, biscuits & marshmallows, and inferior potato cakes too (I greatly appreciate the effort, Tesco); and I found myself alone and smiley at Japanese punk gigs and film nights; so even though I’m back now and Peckham’d and sound, here’s dessert sushi, a sweet and sticky ode to Japan.

FRUIT SUSHI

125g (1/2 cup) sushi rice

160ml (2/3 cup) apple juice

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

zest of half a lemon

1 tablespoon agave syrup

sliced fresh fruit

Rinse rice in cold water very well, drain and place with apple juice, vanilla, cinnamon and lemon zest in a pan over low heat. Bring to a boil and let simmer for 10 minutes, covered. Remove from the heat and let sit in the pan for 25 minutes without removing the lid. Fluff up with a fork, let cool then add the agave syrup and mix until incorporated. To assemble the sushi, form small logs of about 35g each, pressing the rice firmly to hold shape. Top with thinly sliced fresh fruit for the complete sushi look.

Ricetta in italiano: