Nutella, raspberry, and almond dessert sushi
Nutella, raspberry, and almond dessert sushi

Preparation time 15 minutes

Total time: 15 minutes

Ingredients

  1. 500 mL (2 cups) cooked sushi rice* without vinegar
  2. 2 moistened rice wrappers
  3. 30 mL (2 tbsp.) Nutella spread
  4. 22 raspberries
  5. 5 strawberries, julienned
  6. 4 madeleine cookies, halved lengthwise
  7. ½ package (160 g) tempura flour
  8. 150 mL (2/3 cup) cold water
  9. 3 drops vanilla
  10. 250 mL (1 cup) slivered almonds
  11. Sufficient quantity frying oil

Directions

  1. Do set-up for maki.*
  2. Spread Nutella onto centre of rice wrappers.
  3. Arrange raspberries, strawberries, and madeleines on top. 
  4. Roll up and gently cut the two rolls into 10 pieces each.
  5. In a small bowl, whisk together tempura flour and cold water until blended into a thick pancake-style batter. Stir in vanilla flavouring. 
  6. Dip each piece into tempura batter and then coat with slivered almonds.
  7. Cook maki in an oil bath or deep-fryer at 190°C (375°F) for about 10 seconds.
  8. Serve immediately. 

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