Frushi - fruit sushi (2)

250 gr of rice for sushi washed and drained
50 grams of rice vinegar
15 g sugar
1 pinch of salt
500 ml diced strawberries
1/2 teaspoon black pepper
1 teaspoon orange juice
125 ml water
2 tablespoons balsamic vinegar
4 peaches
4 nectarines
48 large mint leaves for garnish
2 tablespoons black sesame seeds, for garnish

Cook rice as directed on the package.
After cooking, add the rice vinegar, sugar, salt and mix well.
In a pan pour the strawberries, orange juice, water and pepper and simmer until the content does not become syrupy.
Pour into a squeeze bottle with stopper, if possible.
Blanch peaches and nectarines in boiling water for about a minute, put then in Galloway to leave to cool immediately and remove the Peel.
When finished, cut them into thin slices.
Take the rice and prepare the oval shapes as in the other recipe, then put the slices of peaches (or under the rice if you prefer).
Alternatively, if you have bamboo mat for sushi, overlaid tarp before internally with baking paper, then apply the peach slices over the open mat over the rice.
Then wrap the mat as if it were a strudel and let it sit for half an hour in the fridge.
When finished, open the mat and cut into slices the roll with the knife previously immersed in rice vinegar.
Place the leaves of mind over platter.
Located above the "wheels" obtained and sprinkle with sesame seeds.
Drizzle strawberry syrup obtained.
Enjoy your meal!