Sweet maki-sushi with avocado, mango and ginger

Quick to make, creative and unique.

Today we prepare a delicious Japanese dish: sweet maki-sushi with avocado, mango and ginger. Japan is a country with a truly unique, elegant and meaningful food culture. Today’s recipe is a reinterpretation of the classic dish. Different from our standards, its sweetness will surely conquer the lovers of this type of cuisine.

The tray, the chopsticks and the sushi mould are from the Paderno line. For full details or to order it, see below:

Paderno – Sushi mould

14,00€

Here’s how to use the sushi mould step by step:

Below you can find the recipe of Graficare in cucina   

Preparation time: 60 minutes
Cooking time: 40 minutes
Difficulty: medium
Yield: makes 5 servings
Budget: medium

Ingredients

•  500g sushi rice
•  600ml of water
• ¾ glass of rice vinegar
• 60g sugar
• 5g salt
• 1 ripe mango
• 1 ripe avocado
• 5 sheets of nori seaweed
• grated ginger to taste

Instructions

1. Wash the rice several times before cooking, if the water remains cloudy, keep washing and rinsing until the rice grains are visible through the water. This step is crucial to get rid of the starchy flavour. Leave the rice to soak for 15 minutes. Drain, and let it rest for another 15 minutes.
2. Put the rice in a pot and cover with water. Put a lid on the pot and bring to the boil. Leave on the stove for 5 minutes without raising the lid. Lower the heat, cook for another 10 minutes, then turn off the heat and leave the rice in the closed pot for another 10 minutes.
3. Meanwhile, put the rice vinegar with the sugar and the salt in a pan, bring to a boil and turn it off. Allow to cool.
4. Once the rice is ready, transfer it in a short and wide bowl (better a bamboo one, if you have it) and let it cool, turning it with a spoon and waving a fan or something stiff. Once cold, season with the vinegar sauce stirring gently with a spoon.
5. Peel the mango and the avocado, cut in half lengthwise, remove the pit and cut the pulp into strips.
6. At this point, we are ready to assemble our maki. Fill the mould halfway with rice, pressing to compact it well. With wet hands, make a little indent in the centre. Add strips of avocado and mango. Cover with more rice but don’t overstuff it. Close with the lid and press for 10 seconds.
7. Remove the transparent lid, turn the mould upside down on a sheet of nori seaweed, press the levers and let the filled rice come out. Roll up the Maki-sushi. Wet a knife with cold water and cut the roll into six equal pieces. This is the portion for one person. Repeat for the other four servings. Serve your sweet Maki-sushi  with grated ginger.