Mango Nigiri
If you love sushi – you will be familiar with nigiri. These morsels have instead of the usual fish – a mango and yuzu topping.
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Products
450 ml water
150 ml coconut milk
3 Tbsp caster sugar
300 g Spekko Long Grain White Rice
½ tsp salt
½ tsp vanilla paste
1 large ripe mango
¼ cup yuzu juice
½ cup white sugar
Garnishes
Edible flowers
Toasted sesame seeds
In a medium sized saucepan, add the water, coconut milk and caster sugar, heat to a simmer.
Add the rice and reduce the heat. Cook on low, stirring frequently until liquid is absorbed, about 25 minutes. Stir through the salt and vanilla.
When the rice is thick and mouldable, take off the heat and leave to cool.
While the rice is cooling make the yuzu glaze. Add the yuzu and sugar to a small saucepan, cook on low until thickened.
Slice the mango into thin strips.
To assemble take a small sheet of cling wrap, place the mango strip down and then 2 Tbsp of the cooled rice mixture. Close the clingwrap forming the sushi into a log shape.
Serve your mango nigiri with a drizzle of the yuzu glaze, sesame seeds and edible flowers.