Apricot Sushi

Name: Apricot Sushi
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 250 g Round grain rice; 1 1/4 l Milk; 1 Vanilla pod; 1-2 TABLESPOONS Lemon juice; 2-3 TABLESPOONS Sugar; 2 Eggs (size M); 100 g Flour; 1 pinch Salt; 9 Apricots; 1 Pot of lemon balm; 7-10 Tbsp Currants and balm; 7-10 Tbsp Oil; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

250 g Round grain rice
1 1/4 l Milk
1 Vanilla pod
1-2 TABLESPOONS Lemon juice
2-3 TABLESPOONS Sugar
2 Eggs (size M)
100 g Flour
1 pinch Salt
9 Apricots
1 Pot of lemon balm
7-10 Tbsp Currants and balm
7-10 Tbsp Oil
7-10 Tbsp Cling film

Directions

1
Boil up 1 litre of milk. Cut the vanilla pod lengthwise and scrape out the pulp. Add rice, vanilla pulp, lemon juice and sugar to the milk and let it swell for about 45 minutes at low heat.
2
Stir the remaining milk, eggs, flour and salt until smooth. Bake 6 thin crêpes on each side in an oil-coated pan for about 1 minute, one after the other, until golden brown and let them cool down. Add boiling water to the apricots, rinse with cold water and peel the skin.
3
Halve the fruit, stone it and cut it into slices. Pluck the lemon balm leaves and wash them. Spread rice pudding thinly on the crepes. Spread a row of apricot slices and lemon balm leaves on each.
4
Roll up firmly with the aid of foil. Cut into approx. 3 cm thick slices and arrange. Decorate with currants and lemon balm.