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Preparation time
15 minutes
Total time:
1 hour
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Ingredients
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1 Mito rice sheet
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½ cup of Mito Calrose Sushi Rice
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2 tbsp of Mito Sushi Rice Vinegar
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¼ of a banana (sliced in length)
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2 strawberries, sliced finely
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¼ of a mango, sliced in strips
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2 tbsp dark chocolate chips
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2 tbsp of Mito Ready-to-serve Tempura
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Directions
- Cook Calrose sushi rice following the Mito recipe:
a) Rinse ½ cup of rice thoroughly in cold water until water is clear and strain well.
b) Boil ½ cup of water.
c) Add the rice. Cover and cook at very low heat between 15 and 18 minutes, or until water is absorbed.
d) Remove from the heat and mix delicately. Cover and set aside for about 15 minutes.
e) Mix the rice vinegar for sushi rice in the cooked rice and set aside.
- Soak the rice paper in warm water to soften it and make it easy to handle.
- Carefully lined up the sliced strawberries in the middle of the rice paper.
- Carefully place the rice mix on the strawberries, in the middle of the rice paper, to make a rectangle.
- Place the garnish only on the rice mix in the following order: banana, mango, chocolate chips and tempura, to taste.
- Fold the bottom part of the sheet over the garnish to keep ingredients in place.
- Then roll the rice sheet in such way that the ingredients are firmly in place.
*Make sure to adapt the pressure when your hands are at the strawberry to prevent from crushing them. Strawberries are fragile. Keep rolling until the roll is completely closed.
- Refrigerate for about 5 minutes until it is fully cooled.
- Once the roll is firm, cut diagonally in the middle to have 2 equal pieces.
- Enjoy!
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