Sweet Sushi with coconut rice, WestphalianPpumpernickel and banana

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Ingredients

• 250 grams of sushi rice
• 1 tbsp. of coconut syrup
• ½ tsp. salt
• 2 slices of Mestemacher Westphalian pumpernickel
• 1 banana
• 1 handful of dessicated coconut

Preparation

1. Place the rice in a sieve and wash until the water is no longer milky. Then allow it to drain thoroughly. Place the rice and 250 ml water into a pot with a lid. Bring to a boil. Simmer for 10 minutes at low heat. Then cover and allow to steep for 10 minutes.
2. Place the rice in a bowl, stir in the syrup and salt and allow the rice to cool.
3. Wrap a sushi mat with cling film. Using wet hands, spread the rice over the mat to form a rectangular surface. Place a row of pumpernickel in the centre. Cut the banana into strips and place it on the pumpernickel.
4. Use the mat to form a roll. Refrigerate the finished roll. Just before serving, cut the roll and roll each piece of sushi in dessicated coconut. the rice in a sieve and wash until the water is no longer milky. Drain the rice well and then place it in a pot with a lid and 250 ml of water. Bring to a boil. Simmer for 10 minutes at low heat. Then cover and allow to steep for 10 minutes.
5. Place the cooked rice in a glass bowl. Dissolve the sugar and salt in rice vinegar, pour the vinegar over the rice and mix well. Then let the rice cool down.
6. Line a sushi mat with cling film. Cut the nori leaves in half and place one half on the cling film. Use wet hands to spread the rice over a rectangular area of the nori leaf, leaving a 1 cm margin free on one long side.
7. Cut the pumpernickel into strips and place in the centre of the rice. Spread wasabi onto the pumpernickel. Careful! Wasabi is HOT! Place the surimi sticks and the cucumber strips on top .
8. Use the mat to form a roll. Moisten the free end of the Nori leaf slightly so that the roll keeps its form at the end. Set aside to cool.
9. Cut open the sushi roll to serve.