Sweet Sushi with coconut rice, pumpernickel and banana

Whimsical sweet sushi rolls blending sticky coconut rice, dense pumpernickel, and ripe banana deliver tropical coconut sweetness, creamy fruit silkiness, and rye chew in every playful bite. Ready in 20 minutes, this dessert fusion twists Japanese artistry with German bread charm and irresistible fruity surprise. Roll into coconut banana sushi magic now!
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
Directions:
  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.

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