1. Make the maki* base.
2. In the centre of each maki, pour about 30 mL (2 tbsp.) of caramel, and top with 8 pieces of brownie and half the pecans.
3. Roll up each maki* and cut into 10 round pieces.
4. Garnish each piece with a raspberry and a generous drizzle of caramel.

These crunchy caramel makis are the perfect fusion of Japanese tradition and the sweet flavours of the West. This symphony of texture and taste will awaken your taste buds and transport you to a world of unmatched indulgence. Soft and slightly sweet dessert sushi rice pairs perfectly with creamy caramel and melting brownie pieces. Crushed pecans add an irresistibly crunchy touch as fresh raspberries elevate the entire dish with refreshing tartness. Each bite is a promise of perfection, a true culinary escape.

CHEF’S SECRET

Prepare all your ingredients and place them within reach before you start rolling the makis. This way, you can work quickly so the rice doesn’t get too sticky.

• Use a bamboo mat covered with plastic wrap to roll the makis. This ensures a tight, even shape.
• If you like your desserts extra sweet, don’t skimp on the caramel! Otherwise, a light drizzle is enough to add a hint of sweetness.
• When cutting the makis, use a sharp knife and clean the blade between each cut for clean, even slices.
• Serve immediately after cutting to fully experience the crunchy pecans and freshness of the raspberries.
• If you want to add an even more indulgent touch to your dessert, sprinkle the makis with a little icing sugar or shaved chocolate before serving.