Start by preparing the rice, as it has to cool before you can proceed. Put coconut milk, water, salt, sugar, cinnamon stick, lemon zest and rice in a pot. Cover with a lid and bring to the boil, stirring occasionally. Boil gently for 10 minutes, then turn off the heat and let rest for another 12 minutes without opening the lid. If the rice should not be ready after this time, cook for another few minutes. Otherwise transfer the rice to a baking dish and let cool.

In the meantime, prepare the filling. Wash the Golden Delicious apples, halve them and remove the core with a corer. Then cut three apple halves into thin slices and the fourth apple half into very thin sticks. Sprinkle the apple sticks with lemon juice to avoid browning and set aside. Melt butter in a pan with a wide bottom and add the apple slices. Sauté for a few minutes until soft. Sprinkle with sugar and cinnamon and continue cooking over high heat to allow the sugar to caramelize. Deglaze with 2 tablespoons of lemon juice, let evaporate and remove from heat. Put aside to cool.

Wash the strawberries, remove the stem and cut them in half. When the rice is cold, you can start making your sushi. Start with the uramaki rolls. Cover the makisu (bamboo mat) with cling film. Wet your hands, take some rice, form a rectangle of approx. 20 x 12 cm on the makisu covered with cling film and strongly press the rice. Then place 5-6 slices of caramelized apples along the lower part of the rice, leaving approx. 1 cm along the bottom edge free. Place strawberry halves horizontally along the lower part of the apple slices and then the apple sticks right after the strawberries. Lift the mat on the lower part and roll up the uramaki inside. Once the roll is formed, press to compact the roll. Open the mat, take the uramaki and wrap it in cling film, closing the sides like a candy. Put in the fridge to cool. Repeat to prepare two more uramaki rolls.

Then prepare the nigiri. Wet your hands, take a little bit of rice, press it in your hands and form an elongated dumpling. Place a caramelized apple slice and a strawberry half on each nigiri. When the uramaki rolls are cold, mix sugar with cinnamon in a small bowl and distribute part of the mix on the countertop. Take the first uramaki from the cling film and gently roll it in sugar and cinnamon. Put it on a chopping board and use a very sharp and wet knife to cut slices of approx. 2 cm thick. Place the cut uramaki on a tray or plate and sprinkle with chopped pistachios. Serve the uramaki and nigiri with vanilla yoghurt.