Sweet Sushi

For the sauce, briefly boil 250 mililiters of water and sugar. Stir in cocoa and cinnamon. Allow to cool.

For the rolls, bring the milk to a boil. Add rice pudding, sugar and butter and let stand over low heat for 30 minutes until the liquid disappears. Stir occasionally and then refrigerate the rice for 2 hours.

Peel the mangoes and kiwis. Cut one mango into thin strips. Cut the flesh of the other mango lengthwise around the pit. Cut these mango pieces and the kiwis into one-inch wide strips. Drain and chop the lychees. Toast the coconut flakes in a pan and set aside.

Cover the sushi mat with plastic wrap. On it, shape a quarter of the rice pudding with moistened hands into a long strip, ten centimeters deep. Spread a quarter of the mango and kiwi strips lengthwise on top. Lift the lower edge of the mat with the roll and pull it to the upper edge so that the rice encloses the fruit and forms a roll.

Prepare the other three rolls in the same way.

Finally, turn the rolls in the coconut flakes or coat them with the thin strips of mango. Cut the sushi into wide strips and serve with chocolate sauce.

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