Smoked Salmon Sushi with Mango

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It’s the sushi for hold-outs. In this North American version, seasoned sticky rice is rolled around sweet mango and topped with silken smoked salmon.

Tags: Intermediate, One Hour +, Appetizer & Hors d'Oeuvres, Side Dishes, Fish, Rice & Grains, Fruit, Chill, Low Fat, Omega 3

Serves:	4
Skill level:	Intermediate

Prep time:	40 minutes
Cooking time:	20 minutes
Total:	60 * minutes
*Allow rice to chill for 30 minutes.

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3 tbsp (45 mL)	granulated sugar
2 tbsp (25 mL)	PC Seasoned Rice Vinegar
1 cup (250 mL)	PC Sticky Rice - Premium Medium Grain freshly cooked according to package instructions
1 pkg (150 g)	PC Bay of Fundy Smoked Atlantic Salmon
1/4 cup (50 mL)	mangos chopped (ripe)
1/4 cup (50 mL)	pickled ginger
2 tbsp (25 mL)	wasabi (Japanese horseradish) optional

In small bowl, dissolve sugar in vinegar. Stir into rice. Set rice aside to cool.
Wet hands with cold water. Place 2 tbsp (25 mL) of cooled rice mixture into palm of one hand. Make a hollow. Place one piece of mango in hollow. Shape into a ball, pressing rice around mango. Place on platter. Repeat with remaining rice and mango.
Drape a small piece of smoked salmon over each rice ball. Place pickled ginger and wasabi on platter. Serve with Practically Ponzu.

Wetting your hands with cold water while handling the sticky rice will help prevent "sticking"