Dessert Sushi

  • Preparation 45 MIN
    Cooking 20 MIN
  • Makes 10 rolls or 100 pieces






  1. Place rice in a bowl and cover with cold water. Gently rinse rice until water becomes cloudy. Drain and repeat four to five times or until water runs completely clear. Leave rice in a sieve until it is well drained.
  2. Place rinsed and drained rice and water in the rice cooker. Close the lid and start the cooking process.
  3. When rice is cooked, remove from the cooker, but leave rice inside the bowl. Add custard cream and stir with a spatula. Stir until rice has absorbed all the custard (beware of hot steam). Make a hole in the centre of the rice and let rest for 5 minutes. Repeat three or four times. Let rice completely cool in the bowl for 1 to 2 hours. The rice is ready to be used to make dessert sushi.


  1. For each roll, use moist fingers to spread about 250 ml (1 cup) of rice on a soy wrapper, until 2.5-cm (1-inch) from the upper edge. Spread 30 to 45 ml (2 to 3 tablespoons) of speculoos spread in the centre of the sheet, the entire width. Cover with about 250 ml (1 cup) of fruit. Put a few grains of rice on the rice-less upper part. Roll, starting from rice side of the sheet. Compress roll with a bamboo mat, applying uniform pressure.
  2. Dip the tip of a knife into water and cut roll into 10 pieces. Place on a serving platter.


This recipe was developed in collaboration with Genevieve Everell.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.