How to make
The rice is washed under cold water. Place it in a pot with coconut milk and water.
Boil it over medium heat, then reduce the heat and leave it to simmer for 15 minutes, by stirring occasionally.
Remove it from the heat and add the sugar, vanilla, vinegar and stir. Cool it completely.
The fruit are cut into sticks and poured with liqueur. Leave them to marinate.
Draw 4 rectangles measuring 12x3.5″ (30x9 cm) and four rectangles measuring 12x4.3″ (30x11 cm) on baking paper.
The cooled rice is spread on the smaller rectangles (about 0.2″ /0.5 cm/). In its lower part a groove is made, where the sliced fruit are placed.
With the help of paper wrapped in a tight roll and leave it in the refrigerator.
The chocolate is melted in a water bath with glucose. Cool it to room temperature and spread it on the larger rectangles in a thicker layer. Wait for it to set at room temperature and become elastic.
The rice rolls are placed on it and wrapped, so that they are wrapped in chocolate. Wrap them in paper and refrigerate them to firm up.
The chocolate sushi is cut with a hot knife.
Serve with a bowl of orange liqueur for dipping.
