A sweet reinterpretation of the classic Japanese dish.
Makes 4 rolls of each variety
Preparation time: 45 minutes plus at least 2 hours
© 2020 Philip Hochuli / Grub Street Publishing · Reproduced with permission.
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You Will Need
For the chocoholic makizushi, prepare a clean and smooth work surface.
Draw four rectangles measuring 17 x 11 cm/6½ x 41/4 in and four more of 17 x 10 cm/6½ x 4 in with a pencil on baking parchment and cut them out.
Wash or peel and clean the fruit, as required, and slice thinly. Slowly melt the chocolate over a bain-marie (not in the microwave because the chocolate will be too thick for this recipe).
In the meantime, bring 175 ml/3/4 cup of water and the sushi rice to the boil in a small saucepan. Lower the temperature, cover with a lid and simmer for 10 minutes. Remove from the heat, remove the lid, and leave the rice to stand for 15 minutes. Add the lemon juice and sugar and mix well.
Now, use a quarter of the melted chocolate to coat the four 17 x 10 cm/6½ x 4 in rectangles completely, including the edges. Spread the still warm sushi rice over one of the 17 x 11 cm/6½ x 41/4 in rectangles, leaving a 1 cm/½ in border at the top and bottom along the longer edges without covering. Make a thin line of fruit of your choice (don’t use too much fruit) along the middle of the rice, parallel to the longer edge. Roll the rice with the parchment, starting from one of the longer sides. It should come loose from the paper. Lay the rice roll over the chocolate-covered baking parchment with the edges flush, and then roll the chocolate over the top of the rice. Roll this parchment up slowly and carefully to the edge, and leave it on. Ideally, the ends of the paper should be quite flush.