Ingredients for Smoked Salmon And Mango Sushi With Citrus Soya Dipping Sauce
- 2 tablespoons sugar
- Seasoned Rice Vinegar
- Sushi Rice
- 1 medium ripe mango, cut into small cubes
- 4-6 ounces smoked salmon, thinly sliced
- Pickled ginger, to serve
- 1/8 teaspoon prepared wasabi (or to taste)
- Soya Sauce
- 1 tablespoon orange juice
- Fresh Lemon Juice
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How to Make Smoked Salmon And Mango Sushi With Citrus Soya Dipping Sauce
- Prepare Sushi Rice: In a small bowl, dissolve 2 tablespoons of sugar in 2 tablespoons of rice vinegar.
- Gently stir the sugar-vinegar mixture into 2 cups of cooked sushi rice. Allow to cool completely.
- Wet your hands with cold water to prevent the rice from sticking.
- Take 2 tablespoons of cooled sushi rice and gently form it into a small, flat circle in the palm of your hand.
- Place a small piece of mango (approximately 1/2 inch cube) in the center of the rice.
- Carefully shape the rice around the mango, forming a ball.
- Place a tiny amount of wasabi (about 1/8 teaspoon) on top of the rice ball.
- Drape a thin slice of smoked salmon (approximately 2 inches x 1 inch) over the rice and wasabi.
- Serve immediately with pickled ginger and citrus soy dipping sauce.
- **Citrus Soy Dipping Sauce:** In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon orange juice, 1 teaspoon lemon juice, and 1/2 teaspoon sesame oil.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
6g
Fat
0g
Carbs
3g
