Dessert Sushi | RICARDO

Ingredients

• 2 cups (500 ml) sushi rice (Calrose)
• 2 cups (500 ml) cold water
• 2 cups (500 ml) homemade or store-bought custard cream
• 10 soy wrapper sheets
• 1 container 380 g Speculoos spread
• 10 cups (2.5 litres) fresh fruit, of your choice (raspberries, blackberries, quartered strawberries or figs)