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Watermelon Tropical Sushi
Watermelon Tropical Sushi bursting with flavourful mango, pineapple and watermelon.
Course
Appetizer
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
10
Author
I Sugar Coat It
Ingredients
Mango Coconut Rice:
315
grams
Japanese rice
1 ½ cups, uncooked
500
milliliters
water
2 cups
250
milliliters
coconut milk
1 cup
juice of one half lime
12
grams
sugar
1 tablespoon
120
grams
mango puree
½ cups
Sushi:
3-5
sheets of nori
you can omit and wrap fruits in rice only, roasted seaweed
watermelon
mango
pineapple
vegetables
optional
black sesame seeds
Instructions
To make the rice:
Wash rice, drain and let dry.
Whisk together the sugar and lime juice and set aside.
Add rice, water and coconut milk to a heavy duty saucepan and bring to a boil, uncovered.
Cook for 5 minutes on medium heat, or until the liquid is at a level equal to that of the rice.
Cover, reduce heat to low and allow to cook for 10-15 minutes, or until rice is tender.
Remove from heat and let stand for about five minutes, covered.
Stir in sugar and lime mixture and mango puree. Let cool.
Assembly:
Julienne the watermelon.
Chop the mango and pineapple into small cubes.
Cover a bamboo mat with plastic wrap and lay the nori on top, textured side up.
Spread some rice on the sheet and press into the sheet. Leave some of the sheet uncovered at one end to allow the roll to seal.
Add fruit, as shown in the photo above and roll, using the bamboo mat.
Cut the roll in half and then each half in half again to your desired size.
Sprinkle with sesame seeds and serve chilled.