Mango with Coconut Sticky Rice Sushi

Tonight was my last night in pâtissier for level 5; I’m going to miss pastries and Chef Anna! I can’t wait for level 6 and I hope she’s there and not on holiday!

Chef Anna liked tonight’s special a lot – she also took a photo and she’s going to post it on her blog! We are in agreement that desserts shouldn’t be sickeningly sweet so we see a lot of things eye-to-eye. Chef Anna also liked my chocolate pudding from last time and the chocolate diamond petite four I did on the first day.

I had something similar to this in Manji/Honeymoon Dessert – a dessert chain in Hong Kong. This LOOKS good and it also TASTES good.

At school, they didn’t have glutinous rice nor sushi rice so I asked for Arborio rice. It worked out great but I bet if this was made with the correct rice, it would have naturally tasted sweeter.

For the Sushi

  • 2 cups glutinous rice
  • One 14 oz. cans coconut milk (not lite!)
  • ¾ cup cane sugar
  • Salt
  • 3 firm mangoes
  • 1 ripe mango
  • 1 avocado
  • Black sesame seeds

In a large saucepan, cook the rice with the coconut milk and enough water to cover everything. Simmer at medium heat and keep on adding cold water until rice is soft and cooked. Add a pinch of salt and mix well. Fold in the sugar and mix well. Rice should be just a little sweet. Before making sushi, rice should be cold.

Using a mandolin, slice firm mangoes very thinly. Do not waste any of the trimmings because those come in handy when you make a boo boo.

For the ripe mango, cut them into square strips (just like regular sushi) and do the same with the avocado.

The firm mango slices act like the nori/seaweed. Place sliced mangoes flat on a sushi mat or parchment paper. Each slice should overlap the previous one. Spread the cold rice into a thin layer over the mango slices, leaving an inch of space on the top. Place avocado and ripe mango pieces along the length of the rice an inch away from the bottom. Carefully roll and sushi and keep cold until ready to serve.

For the Dipping Sauce

  • One 14 oz. cans coconut milk (not lite!)
  • ¼ cup powdered sugar
  • 1 lime, juiced & zested

In a bowl, whisk the powdered sugar, lime juice, lime zest, and one can of coconut milk until combined and homogeneous.

TO ASSEMBLE

Using the scraps and trimmings of mango, take 3-4 pieces and fold them on top of each other. In a small cup, pour in the dipping sauce. Slice mango sushi and sprinkle black sesame seeds in a thin line and plate according to your liking.

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