Temaki with Mango and Surimi

Ingredients

• 4 lettuce leaves (Lollo bionda)
• 1 Mango
• 200 g prepared sushi rice (or from a Japanese supplier)
• 2 roasted nori sheets
• 4 pieces surimi
• 1 tsp wasabi
• sprouts
• 400 g sushi rice
• 600 ml water
• 1 piece kombu seaweed (about 8 x 8 cm)
• 4 tbsp Rice vinegar
• 0.5 tsp Salt
• 1 tsp sugar

Instructions

1. 1.

   Wash, rinse, and dry the lettuce leaves.

2. 2.

   Peel the mango and cut into wedges.

3. 3.

   Slice the surimi lengthwise.

4. 4.

   Cut the nori sheets in half across.

5. 5.

   Form four balls from the sushi rice.

6. 6.

   Wrap the nori with lettuce, rice, wasabi paste, mango, surimi, and some sprouts to create hand‑rolled temaki sushi shapes.

7. 7.

   For the sushi rice, rinse the rice under running water in a sieve until clear.

8. 8.

   In a pot, bring the rice, water, and kombu to a boil over high heat; then cover and simmer on low for about 10 minutes. Do not lift the lid during this time. Remove from heat and let the rice rest uncovered for 3–5 minutes.

9. 9.

   Heat the rice vinegar and stir in salt and sugar.

10. 10.

    Transfer the cooked rice to a bowl, remove the kombu, and stir in the seasoned mixture while fanning it with a fan to cool quickly and give it a shiny finish.