First prepare the rice pudding as follows: Bring the rice to a boil in a saucepan with the milk and vanilla pulp, along with the scraped out pod and sugar. Then add the butter. Continue cooking the rice pudding, stirring constantly, until the liquid boils away and the rice is cooked. The consistency should be slightly firmer than regular rice pudding. Then remove the rice from the heat and allow the mixture to cool thoroughly.
Once cooled, place the rice in smaller portions on plastic wrap. For “regular” sushi: wrap the rice tightly with plastic wrap to form a roll. Then press this into shape so that the result is a little square. Place the resulting bars in the refrigerator for 1 hour to cool. After that, you can easily unwrap them and still keep the shape.
Cut off pieces about 5 cm long, which you then top with the fruit as you like. The best fruit for this is bananas, oranges, nectarines or peaches, which you have previously cut into wedges or slices.
For “Maki”: spread a small portion of rice pudding evenly on an A5 sized piece of cling film. Then cover the “Maki” in the middle with e.g. kiwi, raspberries, strawberries. Roll up the maki from both sides using the cling film and press tightly. Leave to cool in the refrigerator for about an hour.
After removing, cut the maki rolls into small makis and serve.
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