You know how you thought you kind of knew how the world worked?
Sorry to pull the ol' rug out from under you like this, but... THIS ISN'T SUSHI.
At least, not as you know sushi.
Your brain probably thinks that if you bite into it, it'll be savoury; a bit salty, tangy and earthy.
This amazing sushi look-a-like dessert is actually a sweet sticky rice pudding, incredibly creamy creme patisserie "mayo", sliced papaya and sliced kiwi all contained in a crepe!
It takes awhile to make. But it's going to steal the show at any party, particularly if you have a friend that loves sushi.
I tricked a few people with this delicious dessert - they actually thought they were getting a bite of my sushi hand roll and registered some serious shock when it ended up being a sweet treat.
And you know how I feel about dessert... it goes hand in hand with DECEPTION.
Amazing Sushi Roll Dessert Supplies
These are the items/ingredients you'll need that aren't listed in steps for each element of the dessert
- Standard 40x30cm/11x16" rectangle NON-STICK baking sheet
- Piping bag and large round tip (doesn't really matter what size); if you don't have one, no prob
- 1 papaya or mango, skin removed and sliced thin
- 1 kiwi fruit, skin removed and sliced thin
- Dark chocolate for dipping sauce (optional)
Sushi Rice Pudding Ingredients
- 1.5 cups uncooked short or medium grain white rice
- 5 cups milk
- 1 cup caster sugar
- 1 tablespoon vanilla
Sushi Rice Pudding Instructions
1. Put all ingredients into a pot over medium heat
2. When it’s on the brink of a boil, turn heat down to the lowest and simmer for 45 minutes, stirring occasionally
3. Remove from heat and leave to cool (you'll need it to be completely cool before using it)
Sushi Roll Custard "Mayo" Ingredients
- 500ml milk
- 1 whole egg
- 3 egg yolks
- 100g caster sugar
- 50g (1/3 cup) cornflour
- 1/2 teaspoon vanilla extract
- 25g unsalted butter, chilled and cut into 1.5cm cubes
Sushi Roll Custard "Mayo" Instructions
1. Microwave the milk in a microwave-safe bowl on the highest setting for 4–5 minutes
2. While it microwaves, whisk the egg and egg yolks with the sugar in a microwave-safe bowl until pale and fluffy
3. Whisk in the cornflour until smooth then add to the milk and whisk to combine
4. Microwave the whole lot on the high for 2 minutes, then whisk vigorously until smooth
5. Repeat this heating and whisking process twice, or until the mixture is very thick and is the texture of whipped cream
6. Transfer the mixture to a stand mixer fitted with the beater attachment and beat on high speed
7. With the motor running, add the vanilla and then the butter, 1 cube at a time, continuing to beat until the custard has thickened and cooled
8. Cover closely with plastic wrap, pressing the wrap onto the surface of the custard, then refrigerate until completely chilled before using (it should be chilled enough by the time you’re ready for it)
9. When ready to use, using a stand mixer fitted with the whisk attachment, beat it on high until the custard is glossy and smooth
10. Scoop it into a piping bag fitted with whatever kind of tip you want (a larger circle tip is easiest – maybe 1cm in diameter) and put aside until you need it - if you don't have a piping bag, just leave it in the bowl
Please note: the "mayo" is adapted from a creme patisserie recipe published on SBS.
Sushi "Seaweed" Crepe Wrapping Ingredients
- 1 cup flour
- 3 eggs
- 1 cup milk
- 1 teaspoon green food colouring
- 1 teaspoon black food colouring
Sushi "Seaweed" Crepe Wrapping Instructions
1. Preheat oven to 180C/356F
2. Grease a standard 40x30cm/11x16" rectangle NON-STICK baking sheet (or around that size)
3. Sift flour into a mixing bowl
4. Whisk together eggs and milk in a separate container, then add to flour in a thin stream, whisking as you go to full combine
5. Add both food colourings
6. Pour 1 cup of batter into pan and make sure it spread out evenly to cover the entire bottom of the baking pan/sheet
7. Bake for 6 minutes
8. Allow to cool for a minute or two, then carefully remove the sheet of crepe from the pan (depending how non-stick your pan is, you might have to be very careful when doing this); go slowly, peeling the crepe away from the pan very slowly and sliding a thin spatula under it if a bit is stuck to the pan
9. Regrease pan and repeat with another cup of batter
10. Repeat one more time to end up with three sheets of crepe
Amazing Sushi Roll Dessert Assembly
1. Lay first crepe on a sheet of baking paper with the smooth side up
2. Scoop out 1 ¾ cup rice pudding and use your hands to break it up, sprinkling it evenly across the whole crepe
3. Use the piping bag of "mayo" to drizzle a generous amount all over the surface (see photo) - if you don't have a piping bag, just use a spoon to place small dollops all over the crepe
4. Carefully place slices of kiwi and papaya or mango all along the length of the crepe, about an inch from the edge (see photo)
5. Starting from the edge near the fruit, carefully roll the crepe, keeping it nice and tight all the way along the length of the roll
6. When it's all rolled up, slice it into segments (I did mine about 7cm/2.5" long)
7. Repeat the whole process with the other two crepes
8. If you want, break up some dark chocolate and put it into a microwave-safe bowl; microwave on high in 20 second increments until melted - this dessert is great on its own but everything is better dipped in hot dark chocolate sauce
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