Ingredients
Preparation
Mix sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved.
Cool the marinade before use.
Prepare the rice according to the recipe sushi rice, or follow the instructions on the package.
Transfer the rice into a wide dish and gently fold in some of the marinade. Make sure the rice doesn’t get too moist, so add a little at a time.
Set the rice to cool in room temperature.
Finely chop chili, ginger, garlic and coriander.
Mix the crab meat with chili, ginger, garlic, coriander, lime juice and olive oil.
Peel the mango and cut in strips.
Divide the nori sheet in half.
Cover the bamboo rolling mat in plastic wrap.
Mix water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.
Place half a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Flip the sheet so the rice is facing down.
Lay crab mix and mango along the bottom edge of the sheet.
Use the mat to roll the uramaki together and sprinkle with sesame seeds.
Cut each roll in two, then in two and two until you have 8 pieces.
Serve the sushi with soy sauce, wasabi and pickled ginger.