Temaki with Mango and Surimi
Ingredients
- Ingredients
- 4 Lettuce (such as Boston or bibb)
- 1 Mango
- 200 grams prepared Sushi rice
- 2 roasted Nori seaweed
- 4 pcs Surimi
- 1 tsp Wasabi
- Sprout
- Sushi rice - basic recipe (1 kg of finished rice)
- 400 grams Sushi rice
- 600 milliliters water
- 1 pc Kombu seaweed (Seaweed, approximately 8 x 8 cm)
- 4 Tbsps Rice vinegar
- ½ tsp salt
- 1 tsp sugar
Preparation steps
Rinse and dry the lettuce.
Cut the mango away from the pit and remove the peel. Cut into slices.
Cut the surimi pieces in half lengthwise
Cut the nori sheets in half crosswise.
Shape the prepare sushi rice into 4 balls.
Lay the nori leaves leaves flat on a work surface or a rolling mat. Top with lettuce, the rice balls, some wasabi paste, mango slices, surimi. Roll into cone shapes to make the temaki.
For the sushi rice: Rinse the rice in a colander under running water until the water runs clear.
In a saucepan, combine the rice, water, and kelp and bring to a boil over high heat. Cover the pan and turn the heat down. Cook over very low heat until the rice is tender, about 10 minutes. Remove the pan from the heat and let the rice steam for 3 to 5 minutes.
In a saucepan, heat the rice vinegar with salt and sugar.
Spoon the rice into a bowl and remove the kombu. Use cooking chopsticks to cut the seasoned vinegar into the rice, adding it in a thin stream while simultaneously fanning the rice so that it cools quickly to room temperature and develops a nice shine.
