Ever cooked sushi rice in coconut milk? Give it a try with this mango kiwi dessert sushi.
Good quality wasabi with dye free ginger and mango with rice is so satisfying. Sweet and hot.
Ingredients:
1 cup sushi rice
2 cups coconut milk
1 tbsp. mirin
6 sheets nori
1 ripe mango, peeled & thinly sliced
3 ripe kiwis, peeled & thinly sliced
1 tsp. wasabi powder
2 tbsp. thinly sliced sushi ginger
½ cup water
Method:
- Place rice in a strainer and rinse well under cool running water. Drain.
- Bring the coconut milk to boil in a medium saucepan over medium heat, add rice and mirin. Cover, reduce heat and simmer, stirring occasionally for 20 minutes or until liquid is absorbed.
- Remove from pot. Spread on baking sheet to cool.
- Mix wasabi powder with 1½ tsp of water in a bowl. Stir to form a paste.
- Place one nori sheet (shiny side down) on sushi mat.
- Spoon ¾ cup warm rice onto nori sheet. Press rice firmly with fingers or fork to cover nori sheet. Leave a 1-inch strip of nori uncovered along top.
- Spread a line of wasabi paste in middle of rice. Add a line of sushi ginger alongside the wasabi. Place 3 strips of mango and kiwi across rice evenly.
- To roll sushi: lift sushi mat (at the edge closest to you) and begin to roll up, holding the filling in place with index fingers. Roll nori, neatly and firmly, like a jelly roll, almost to the end. Using fingertip, moisten top strip of nori with some water to seal the roll. Place roll, seam side down on a baking sheet. Repeat with remaining nori, rice and fruit. Cut each mango kiwi dessert sushi roll into 8 pieces.
