Fruit Nigiri Sushi

• Rinse the rice well using a sieve until the water runs clear. Drain thoroughly in a colander and allow to dry for 20 minutes.
• In a medium saucepan, combine the rice with the cold water and bring to a boil over a high heat. Cover and cook over a moderate heat for 10 minutes.
• Reduce to a low heat and cook for a further 10 minutes. The rice should be tender and the water absorbed.
• Remove from the heat but keep covered and stand for 15 minutes.
• (Alternatively, if you have a rice cooker, that can be used to cook the rice.)
• Meanwhile, in a small saucepan, combine the coconut milk, sugar, salt, cardamom pods and optional mirin. Warm over a low heat, stirring to dissolve the sugar.
• Remove the cardamom pods and allow the coconut mixture to cool a little.
• Add to the rice and gently stir through. Keep stirring until all the liquid is incorporated. Cover the rice with a clean damp tea towel.
• Take spoonfuls of rice, one at a time, and shape into rectangles with rounded ends. Press firmly but gently without squashing the rice.
• Brush the top of each piece of nigiri with jam and top with a fruit slice, applying just enough pressure to secure it in place.
• Do not refrigerate the nigiri before serving. Consume the same day. Serve with small dipping bowls of raspberry coulis, if desired.

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