Description
Dessert sushi twist on mango sticky rice! Nori sushi wraps stuffed with sweet coconut rice and fresh sliced mango. Serve with optional date syrup!
Ingredients
RICE
- 1 cup sushi rice
- 1 1/2 cups filtered water
- 1/4 cup full-fat coconut milk
- 4 TBSP coconut sugar
- pinch of Himalayan sea salt
SUSHI
- 1 to 2 ripe mango, peeled and thinly sliced
- 4 sheets Eden Food Nori Sheets
- date syrup (optional)
- fresh mint (optional for aesthetics)
- sesame seeds
Instructions
- In a medium saucepan, bring sushi rice and water to a boil. Lower the heat to la simmer and cover. Simmer until water is completely absorbed and rice is tender – about 20 minutes. Remove from the heat and allow to stand with the lid on for 10 minutes more.
- In the meantime, add coconut milk, coconut sugar, and sea salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Set aside until read to use.
- Once the rice is done, add the coconut milk mixture and stir well to combine, completely coating the rice.
- Peel and slice the mango in thin slices for assembly.
- Time to roll your sushi. Grab your sushi mat and top with a sheet of nori, shiny side down. Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick to roll.
- Next, arrange sliced mango.
- Start to roll the nori and rice over with your fingers, and once the mango is covered, roll the mat over to mold and compress the roll. Keep rolling in this fashion until it’s all rolled up. Dab some water onto the ending edge to seal the roll shut. Cut roll into 8 individual sushi slices. Repeat until all rice and filling is used up; about 3-4 rolls, depending on how much you stuff them.
- Serve immediately with optional date syrup and fresh mint. Best when fresh, though leftovers will keep for a day or two in the fridge.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free