Tropical mango sushi

Name: Tropical mango sushi
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Makes 12 pieces
Cuisine: Japanese
Ingredients: 1 teaspoon minced coriander leaves (cilantro); 1 teaspoon sugar; 1 red finger-length chili, halved lengthwise, deseeded and very thinly sliced; 1 red finger-length chili, halved lengthwise, deseeded and very thinly sliced; 1 large medium-ripe mango (about 1 lb/500 g), peeled and diced; 1 shallot, minced; 1 sheet konbu seaweed, 2-in (5-cm) square (optional); 2 tablespoons Japanese rice vinegar; 1½ cups (375 ml) water; 1 sheet konbu seaweed, 2-in (5-cm) square (optional); 3 dried rice paper wrappers (see note); 1 cup (200 g) uncooked short grain Japanese rice; 1 teaspoon fish sauce; 1 tablespoon lime juice; 1 teaspoon salt; 1 tablespoon mirin; 1½ tablespoons sugar

Preparation info

Makes
12
pieces

Difficulty
Easy
Ready in
40 min

Appears in

Asian Tapas

By Christophe Megel and Anton Kilayko

Published 2010

About

These neat little packages are not complicated to make and are ideal to serve as finger food. Strips of Vietnamese rice paper (normally used for fresh rice paper spring rolls) are used to wrap the sushi in place of the usual nori seaweed sheets.

Ingredients

1 large medium-ripe mango (about 1 lb/500 g), peeled and diced
1

Asia
Japan
Vietnam
Fish course
Starter
Pescatarian
Spring

Method

Make the Sushi Rice by bringing the rice, water and konbu (if using) to a boil in a saucepan. Discard the konbu, then with the saucepan half covered, cook over medium heat for about 5 minutes until all the water has been absorbed. Reduce the heat to low and cook covered for a further 10 minutes. Remove from the heat and transfer the cooked rice to a mixing