Cap off your next homemade sushi meal with these dessert rolls and you’re sure to elicit groans of delight. The pickled ginger adds a pleasant hint of piquant heat to this sweet sushi, but it can be left off entirely for a more family-friendly treat.
1/2 cup (125 mL) short grain brown rice
1 1/2 cups (350 mL) light coconut milk
1 1/2 cups (350 mL) water
1 Tbsp (15 mL) natural cane sugar
1/4 tsp (1 mL) finely grated orange zest
1/2 tsp (2 mL) vanilla extract
1/4 cup (60 mL) unsweetened grated coconut
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) ground cinnamon
1 cup (250 mL) fresh raspberries
2 tsp (10 mL) fresh lemon juice
1 Tbsp (15 mL) maple syrup
4 to 5 ripe mangos (preferably Ataulfo)
Pickled ginger, sliced into thin strips, for garnish (see recipe for Pickled Ginger, page 114)
Fresh mint leaves, for garnish
Rinse rice well in several changes of cold water.
In saucepan, stir together coconut milk, water, and sugar over medium-high heat. When mixture comes to boil, stir in rice, orange zest, vanilla extract, coconut, cardamom, and cinnamon. Reduce heat to simmer, cover and cook until all the liquid has been absorbed, about 40 minutes. Remove from heat and let rice cool to room temperature.
Meanwhile blend together a generous cup of raspberries, lemon juice, and maple syrup until smooth. Strain sauce through fine mesh sieve into bowl and refrigerate until ready to use. Discard raspberry seeds left in strainer.
Peel mangos and with mandoline or sharp knife, slice into very thin sheets lengthwise, parallel to the pit. Place sushi mat on clean work surface and top with piece of parchment paper. Arrange mango slices, overlapping slightly, on paper to form 5 x 8 in (13 x 20 cm) rectangle. Place one-third of rice in a line along bottom edge of mango slices, making sure to leave 1 in (2.5 cm) border of mango at bottom.
Using sushi mat and paper as guides, starting from the bottom, gently but firmly roll up mango to encase rice. Squeeze roll together slightly before gently removing paper and cutting roll into 8 pieces. Repeat with remaining rice and mangos.
Transfer rolls to serving plate and garnish with a few strips of pickled ginger and fresh mint leaves. Serve immediately with raspberry sauce alongside for dipping.
Each serving contains: 255 calories; 3 g protein; 13 g total fat (11 g sat. fat, 0 g trans fat); 35 g total carbohydrates (21 g sugars, 4 g fibre); 12 mg sodium
source: "Summer Sushi", alive #380, June 2014
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