Chicken and Mango Nigiri

Ingredients

• 200 g Sushi rice
• 1 piece kombu seaweed
• 1 tbsp Rice vinegar
• a pinch salt
• a pinch sugar
• 1 ripe Mango
• 300 g chicken breast fillet (pre‑cooked, skinless)
• 2 tbsp tandoori paste (Asian store)
• 1 tbsp Vegetable oil
• 2 tbsp mayonnaise
• 4 tbsp sesame seeds

Instructions

1. 1.

   Wash the sushi rice thoroughly under running water in a sieve until the water runs clear.

2. 2.

   Add 300 ml water and a small piece of kombu to an unheated cooking vessel and steam at 100°C for 18 minutes in an electric steamer, stirring occasionally. Heat 1 tbsp rice vinegar and mix with salt and sugar. Transfer the rice to a bowl, remove the seaweed. With a spoon or ladle, stir across the rice while slowly pouring in the seasoning mixture. Fan the rice with a fan to cool quickly to room temperature and give it a shiny finish.

3. 3.

   Peel the mango, cut the flesh from the pit into thin slices. Wash, deseed, and finely dice the chili pepper. Rinse the chicken breast, pat dry, brush with 1½ tbsp tandoori marinade, and sear in hot oil over medium heat for about 5 minutes per side. Let the meat cool, then slice thinly.

4. 4.

   Whisk mayonnaise with remaining tandoori marinade and set sesame seeds on a plate. Using damp hands, form oval balls of 1 tbsp sushi rice. Spread mayonnaise on the sides and roll in sesame seeds. Place a few mango slices and 1–2 chicken strips on top of each ball and press lightly. Arrange the nigiri on a platter and garnish with flowers if desired.