Sweet Sushi with Kiwi and Rhubarb
Ingredients
- Ingredients
- 1 sprig Lemongrass
- 2 centimeters ginger
- 200 grams Arborio rice
- 400 milliliters Coconut milk
- 50 grams Palm sugar
- 2 Star anise
- 1 large Rhubarb
- 6 Kiwi
- 1 Lime (juiced)
- 2 Tbsps powdered sugar
- 1 Tbsp sugar
Preparation steps
Trim and rinse the lemongrass. Peel the ginger and cut into slices. Mix both with the rice, coconut milk, palm sugar and star anise
and simmer over low heat for 15-20 minutes. Cover with a kitchen towel and let stand about 25-30 minutes until the rice is tender and the liquid is absorbed. Allow the rice to cool in the refrigerator for 40 minutes.
Meanwhile, peel the rhubarb and cut in half crosswise. Cut with a vegetable peeler lengthwise into thin slices. Bring 300 ml (approximately 1 1/4 cups) of water with the granulated sugar to a boil and add the rhubarb slices. Blanch 2-3 minutes and drain in one layer on paper towels.
Peel the kiwis and set 2 aside. Cut the remaining kiwis into pieces and mash together with the powdered sugar. Press through a sieve, mix with the lime juice and place in small bowl.
For the sushi, shape the rice in the palm of your hand to form into oval rolls. Cut the kiwis lengthwise into thin wedges. Place a kiwi wedge on each roll and wrap them with a slice of rhubarb. Place two sushi rolls on Japanese-style plates. Serve with the kiwi sauce in a small bowl.
