- La Fuji Mama - https://www.lafujimama.com -

Mango Sushi Rolls & Fuji Mango Madness

Mango Sushi Roll

Makes 1 roll

2 cups freshly steamed Japanese rice (white or brown)
3 tablespoons coconut milk
1 teaspoon granulated sugar
1/2 teaspoon freshly squeeze lime juice
pinch of salt
1 mango, sliced
1 soy wrapper sheet (or 1 sheet of nori)

1. Place the hot rice in a large bowl or dish. In a separate bowl, combine the coconut milk, sugar, lime juice, and salt and stir until the sugar dissolves. Fill a small bowl with water and a splash of rice vinegar and set aside.

2. Sprinkle half of the coconut milk mixture evenly over the rice, then toss the rice by gently cutting into it vertically with a rice paddle (or spatula), 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 minutes.

3. Place the 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-inch strip of space at the edge furthest away from you. Put the strips of mango horizontally across the middle of the rice.

4. 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.

5. 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 the edges of the soy wrapper fully adhere and set.

6. 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.