Most people have a valentine’s day tradition they share with those they love. For my husband and I, we either go out or make sushi at home each holiday. I always look forward to it, and we’ve already planned out what rolls and nagirisushi we will try out this year. If you or your valentine aren’t big sushi fans, don’t worry; this sushi doesn’t have seaweed or fish in it at all. It would be a wonderful gift for any valentine. If you are looking for something different than your usual valentine’s day tradition, this sweet sushi recipe is a fun change from the ol’ reliable valentine’s day dessert. Not only is it fun to eat, it’s fun to make together too!
mango and lychee sushi
adapted from sally james
1 cup japanese sweet rice
1 1/4 cup water
3/4 cup coconut milk or cream
2-3 Tablespoons sugar or maple syrup
1 vanilla bean, slit down the side
3-4 Tablespoons lychee or another fruit juice
lychee, cut into thin pieces
mango, sliced into thin strips
your favorite jam or preserves (optional)
fresh mint, washed and stemmed (optional)
1/4 cup toasted dessicated coconut
Rinse rice until water runs clear. Add water, milk, sugar and vanilla, cover and bring to a boil. Reduce heat and simmer for about 5 minutes. Remove from heat and let sit for 20 minutes (don’t lift the lid!!). While the rice is steaming prepare your work station and the fruit.
After the rice is steamed stir the rice while mixing in the lychee juice. Remove vanilla bean. The rice should be creamy, and not too thick. Spread out the rice on your plastic wrapped sushi roller, top with preserves, mint, and fruit. Roll; slice into 1-2 inch pieces; roll each piece in toasted coconut and serve with crème anglaise.
dairy free? try this vegan version of crème anglaise.
try different fruit combinations, dipping sauces, etc. make it fun!
never rolled sushi before? check out pioneer woman’s sushi tutorial.
Sally suggests using wafer paper (to keep the rice together like the nori does in california rolls) although you can make the rolls without them by placing the rice directly on the plastic wrapped sushi roller. However I would brush a little butter or oil on it beforehand and sprinkle a little powdered sugar on the rolls just before cutting and rolling the individual pieces in coconut.
