Growing up, I’ve always felt excited with the combination of mango and rice. There’s something about mango that makes rice so exciting to eat. Whether in an adobo-mango-rice combo or, say, chicken in mango salsa with rice– or, yeah, just plain mango and rice! Lol. And, to further team up mango with the linamnam of cream cheese plus the stellar taste of kani, avocado and cucumber rolled as one helluvah sushi, come on!,
Tonight, I made some sushi– of mangoes, cucumber slices, cream cheese and kani!
I have a confession to make, it took an affirmation from an FB contact, Filemon Yumul, for me to use kani confidently. I mean, I’m allergic to crabs, as in I stop breathing as a worst case scenario, how’s that? Filemon says kani is fish and starch combined with crab flavoring. Okay, I’ve heard that before and he just kinda reassured my next 70 years in this lifetime if and when I decide to chow down the kanis, finally.
Okay, my good friend, Ria Vinzon-Miguel (wife of culinary ‘rockstar’, Chef Carlo Miguel), just messaged me on FB asking about the recipe of this sushi rice. Okay, here goes:
For the sushi rice, you will need:
3 cups uncooked Japanese rice (I used sasashiniku rice, available at SM Hypermarket)
4 cups water
6 tbsps rice vinegar
2 tbsps granulated sugar
2 tsps salt
Wash rice grains until water runs clear. Soak in water for thirty minutes before cooking. Cook over low heat.
Once cooked, let cool while fluffing rice. Never stir the rice so as not to crush the grains. As much as possible, use the sushi rice right away after cooking and letting it cool. Otherwise, put in a container and cover with a damp cloth to lock in moisture. NEVER refrigerate the sushi rice.
To prepare the rice vinegar mixture of the sushi that you will need for final sprinkling and keeping the rice moist, you will need:
6 tablespoons rice vinegar
2 tablespoons granulated sugar
2 teaspoons salt
In a small saucepan over medium heat, combine rice vinegar, sugar, and salt. Heat mixture just until the sugar dissolves (do not let it boil). Remove from heat and let cool until ready to use.
Once cooled, sprinkle on sushi rice very gently.
Meantime, slice magoes, peel cucumbers, kani and cream cheese to serve as filling.
Using a Japanese rolling mat, place a nori sheet on top of the mat. Spread a thin layer of sushi rice. Top with mango, cucumber, kani and cream cheese. Roll lightly. Cut into maki roll size. Serve with Kikkoman and wasabi