Ingredients
- 10g (1 Tbsp + 1 Tsp) Matcha Powder
- 10.75g (5 Tsp) Gellan Gum F
- 30g ( 2 Tbsp) Sugar
- 454g ( 2 Cups) Water
Equipment
- Small Heavy Bottom Pan
- ½ Flat Sheet Tray
Timing
Active Time: 15 Minutes
Yield
½ Sheet Tray
Matcha Sheets
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Combine Dry Ingredients
Combine the matcha powder, gellan gum F and sugar in a small heavy bottom pan.
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Add Water and Heat
Whisking constantly, slowly pour in the water to avoid lumps and continue until all combined. Bring the mixture to a simmer and cook for 1 minute.
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Spread and Cool
Remove from heat and pour onto parchment lined flat ½ Sheet tray. Leave to cool at room temperature and then place in the refrigerator for 30 minutes.
Ingredients
- 950 ml (2 Cups) Milk
- 190g (1 Cup) Arborio Rice
- 100g (6 Tbsp) Sugar
- 1g (¼ tsp) Salt
Equipment
- Heavy Bottom Pot
Timing
Active Time: 30 Minutes
Yield
1 Quart
Rice Pudding
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Simmer
Simmer the milk in a heavy bottom medium pan. Add the remaining ingredients and on a very low flame and cook for 30-45 minutes until the rice is softened with a little bite. Add more milk if necessary, but you want the rice to be nice and thick, so it holds its shape nicely in the sushi roll.
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Cool
Pour onto a ½ sheet tray, evenly spread out and place in the refrigerator immediately to cool.
Ingredients
- 1 Pineapple
- 240g (½ Cup) Water
- 240g (½ Cup) Sugar
- 240g (½ Cup) Red Wine Vinegar
- 15g (1 tbsp) beet scraps
Equipment
- Small Heavy Bottom Pot
Timing
Active Time: 15 Minutes
Yield
1 Quart
Pickled Pineapple
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Prepare Pineapple
Peel the Pineapple with a sharp knife. Cut the pineapple in half ( top to bottom) the cut those pieces in half ( top to bottom). Using a mandolin, slice the ¼’s as thin as possible, maintaining the original shape.
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Marinate Pineapple
In a small heavy bottom pan, bring the water, sugar and vinegar to a boil. Remove from heat and cool. Add the beet scraps, add the sliced pineapple and marinate for 24 hours.
Ingredients
- 120g (½ Cup) Heavy Cream
- 6g (2 tsp) Matcha Powder
- 240g (8 0z) White Chocolate Pieces
Equipment
- Small Heavy Bottom Pot
Timing
Active Time: 15 Minutes
Yield
1 Cup
Matcha Ganache
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Simmer
In a small heavy bottom pan, bring the heavy cream to a simmer. Whisk in the Matcha Powder and pour this mixture over the white chocolate pieces in a separate bowl. Whisk together until emulsified.
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Cool
Cover and place in refrigerator to cool.
Ingredients
- 1/2 Pineapple
- 1 Papaya
- 1 Mango
- 2 Kiwis
- 120g (½ Cup) Water
- 120g (½ Sugar)
- .5g (â…› tsp) Citric Acid
- 5 drops of Bitters
Equipment
- Vacuum Sealer
- Vacuum Sealer Bags
- Small Heavy Bottom Pan
Timing
Active Time: 30 Minutes
Yield
1 Quart
Compressed Fruit
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Prepare Fruit
Peel all fruits and cut (north to south) ¼ inch thick. Keep these pieces large, we will cut the individual strips after compressed. Place the fruits in vacuum seal bags in a single layer, if extra space in the bag, you can combine multiple fruits to save bags.
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Mix Citric Acid
In a small bottom pan, add the water, sugar and citric acid and bring to a boil. Remove from heat and let cool.
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Combine
Add the bitters and distribute this mixture between the fruits and vacuum seal and your machines strongest setting. This will force the sweet, acid and bitter flavors into the fruits. Open the bags and cut the compressed fruits into ¼ inch strips.
Rolling the Dessert Sushi
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Prepare Matcha Sheet
Remove the Matcha Sheets from the refrigerator. Release from tray, leaving the parchment paper in tact. Cut the sheets into 4 pieces, half lengthwise, and cut those strips in half widthwise. Lay down a layer of plastic wrap on your work surface and place one of the cut matcha sheets in the middle.
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Add Rice Pudding
Using a ice cream scoop or large spoon place about ½ cup of the rice pudding in the middle of the sheet Using a small offset spatula spread the rice pudding so it fills up the full sheet from left to write, but leaves about a inch from the top and bottom of the sheet.
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Add Compressed Fruit
Place the strips of compressed fruit in the middle of the rice pudding and use the plastic wrap to roll nice and firm California rolls. Place these rolls in the freezer for 30 minutes, remove and cut.
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Serve
We served them right away to give a semifreddo ( ½ frozen ) texture, but you are welcome to let them come to room temperature before serving. Serve with the matcha ganache and pickled pineapple.
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