Recipe from Chef Peluffo
Makes 10 to 12 pieces of sushi
6 paper thin slices of prosciutto, dryer is better
Bring the sugar and water to a boil.
Drop in the shredded Apple Pear and simmer for 2 minutes, then turn off heat and leave them for 1/2 hour.
Strain the cooked Apple Pear and squeeze out excess liquid.
Mix in the cottage cheese and the salt, pepper, and wasabi mustard to taste. Add in the chives.
Lay the prosciutto on a sushi mat, and fill up the center for the desired size and roll by applying pressure to make the sushi well tight.
Let cool for at least 2 hours before slicing them to the desired thickness.