TROPICAL MANGO SUSHI
For the salsa:
• 1 medium ripe mango – peeled and finely diced
• 1 shallot – peeled and finely chopped
• 1 small red chilli – finely sliced
• 1 tsp coriander leaves – finely chopped
• 1 tsp fish sauce
• 1 tbsp fresh lime juice
• 1 tsp wasabi powder
• Rice paper wrappers
For the rice
• 1 cup uncooked short grain rice
• 1.5 cup water
• 2 tblsp rice vinegar
• 1.5 tsp sugar
• 1 tblsp mirin
• 1 tsp salt
Cook the rice with the water, covered, until the water has been absorbed. Then cook on low for 5 more minutes and turn off. Leave for 5 more minutes.
Combine the vinegar and sugar till dissolved. Mix into the rice and set aside.
Soften the rice paper in a little water and cut into 4 strips per sheet.
Wet your hands and mould 2 tablespoons of rice into a small block. Wrap the sides of the block or disc in the rice paper. Continue with all the rice.
To Make the mango salsa, mix all the ingredients together. Top the rice with mango salsa and serve at room temperature