Sweet Sushi with coconut rice, pumpernickel and banana


  • 250 grams of sushi rice
  • 1 tbsp. of coconut syrup
  • ½ tsp. salt
  • 2 slices of Mestemacher Westphalian pumpernickel
  • 1 banana
  • 1 handful of dessicated coconut


  1. Place the rice in a sieve and wash until the water is no longer milky. Then allow it to drain thoroughly. Place the rice and 250 ml water into a pot with a lid. Bring to a boil. Simmer for 10 minutes at low heat. Then cover and allow to steep for 10 minutes.
  2. Place the rice in a bowl, stir in the syrup and salt and allow the rice to cool.
  3. Wrap a sushi mat with cling film. Using wet hands, spread the rice over the mat to form a rectangular surface. Place a row of pumpernickel in the centre. Cut the banana into strips and place it on the pumpernickel.
  4. Use the mat to form a roll. Refrigerate the finished roll. Just before serving, cut the roll and roll each piece of sushi in dessicated coconut.

Photo credits: Susanne Brauer