Japanese salad with rice and fruit

450 g sushi rice (fine, polished)

2 Apricot

1 pineapple

1/2 kiwi

1/2 mango

2 tablespoons pineapple juice

2 tablespoons pineapple pulp

cherry

Wash rice boil it with a mixture of acetic handle (as for rolls and sushi), let cool to room temperature.

With pineapple cut off the top, cut the pineapple in half lengthwise, select the flesh, her finely chopped, 2 tablespoons pulp and juice aside.

Cut the mango, kiwi, apricots same pieces as pineapple.

Pour in the rice sushi 2 tablespoons pineapple juice, mix well, put the rice in pineapple halves, top with pineapple pulp deferred and the remaining fruit.

Make a Japanese salad with rice and fruit cherries, apply.