Sushi
300 g sticky rice cooked in coconut milk
Amarena Fabbri 15 pieces
50 g candied orange peel
20 g shredded fresh orange peel
Mung bean granules
150 g dried mung beans
Sugar 50 g
Pistachio wasabi
50 g pistachio paste
25 g pistachio paste
A few drops of dark rum
Spicy chocolate chopsticks
50 g dark chocolate
4 g chilli powder
Sushi
Spread the sticky rice on the bamboo sushi mat; place the orange peel and the drained Amarena Fabbri cherries inside. Roll it up using the right amount of pressure so that the rice and sour cherries form a compact mass. Shape into the traditional triangle and place in the fridge for at least an hour. Meanwhile, chop the beans roughly and toast them for 3 minutes on a high heat with sugar. When the sushi has completely cooled down, unwrap it from the bamboo and cover it with the toasted beans and fresh orange peel; cut into slices about 1 cm thick.
Chopsticks
Dissolve the chocolate with the chilli, temper and form chopsticks using the mould.
Wasabi
Add the pistachio paste and drops of rum to the almonds. Stir in thoroughly and form a classic conical shape.
Serve with the pistachio wasabi, amarena cherry sauce and garnish with the spicy chocolate chopsticks.
Fabbri products used:
Amarena Fabbri syrup
Pistachio Delipaste