any way you slice it: mango sushi. image via La Fuji Mama.
Mango = refreshing, nutrient treat. Mango sushi roll = still refreshing, vitamin packed, bright, and a pleasant surprise served with a side of coconut ice cream. Enjoy!
Mango Sushi Rolls
Makes 2 rolls; adapted from La Fuji Mama
4 cups steamed rice (white or brown)
6 tbsp. coconut milk
2 tsp. sugar
1 tsp. freshly squeezed lime juice
pinch of salt
splash of rice vinegar
2 mangoes, sliced into strips
2 soy wrapper sheets (or 2 sheets of nori)
Prepare rice as directed and place it, hot, in large bowl. In separate bowl, combine coconut milk, sugar, lime juice, and salt; stir until sugar dissolves. Fill a small bowl with water and splash of rice vinegar; set aside. Sprinkle half of coconut milk mixture evenly over rice, then toss rice by gently cutting into it vertically with a spatula or rice paddle, and then lifting the rice and turning it over, working from the outside of the bowl into the center. As you do this, fan the rice with a hand fan or piece of cardboard (or get someone to help you). Sprinkle the remaining coconut milk mixture over the rice and continue the cutting, folding, and fanning process. Fanning the rice facilitates quick cooling, which gelatinizes the surface of the rice and gives a glossy finish to the rice. Fan the rice so it cools to room temperature, about 5 min.
Place soy wrapper sheet, shiny side down, on a bamboo sushi mat. Dip both hands in the bowl of water, shaking off the excess (this helps prevent the rice from sticking to your hands), then spread the cooled rice evenly over the soy wrapper, leaving about a 1-in. strip of space at the edge furthest away from you. Put the strips of mango horizontally across the middle of the rice.
Place your thumbs on the back of the bamboo mat of the edge nearest you and begin rolling forward tightly. Press gently and continue rolling forward to complete the roll. Shape the roll by applying light, but even pressure with your hands. Remove the bamboo mat and set the roll on a cutting board, with seam on bottom, for a few minutes to let edges of the soy wrapper fully adhere and set.
Wipe a sharp knife with a damp cloth and cut the roll in half. Cut each half into 3 pieces, wiping the knife after each cut, and arrange on a plate and serve.
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