Introducing a delightful twist on traditional sushi, Mango Nigiri with Coconut Rice and Yuzu Glaze is a vibrant, no-bake dessert that captures the essence of tropical flavors. This playful recipe layers silky mango slices atop creamy coconut sticky rice, all enveloped in a glossy citrus shine. Perfect for brunches, elegant dessert platters, or a vegan omakase night, this dish combines fresh ingredients in a way that feels gourmet yet is astonishingly simple.
Why You’ll Love This Recipe
- This recipe is a stunning dessert that requires no baking.
- The yuzu glaze imparts a perfect citrusy tang to balance the sweetness of the mango and rice.
- It is versatile, making it suitable for special occasions or casual get-togethers.
- With its vibrant colors and textures, it pleases both the eyes and the palate.
Pro Tips for Making Mango Nigiri
- Ensure your mango is ripe and fragrant for the best flavor.
- You can substitute yuzu juice with a mix of lemon and lime if needed.
- Use glutinous rice for the perfect sticky texture that holds the nigiri shape.
- For a refined presentation, consider using a sushi mold for shaping the rice.
- Let the coconut rice cool completely to achieve the perfect consistency.
Ingredients
Gather the following ingredients to create this tropical delight:
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For the coconut sticky rice:
- 100 g glutinous Thai sticky rice
- 100 ml coconut milk
- 2 tbsp sugar
- Pinch of salt
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For the mango nigiri topping:
- 1 ripe mango, peeled and sliced into thin ovals
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For the yuzu glaze:
- 2 tbsp yuzu juice (or use a lemon-lime mix if unavailable)
- 1 tbsp sugar
- 1 tsp honey
- 1 tsp cornstarch mixed with 1 tsp water
- To finish:
- Black sesame seeds
- Optional: micro shiso, mint, or edible flowers
Directions
- Step 1: Rinse the glutinous rice under cold water until the water runs clear. Soak the rice for 1 hour.
- Step 2: Steam or cook the soaked rice using your preferred method. Once cooked, while still warm, mix in the coconut milk, sugar, and a pinch of salt. Allow the mixture to absorb and cool completely.
- Step 3: Once cooled, form the coconut rice into small rectangular nigiri shapes using damp hands or a sushi mold, pressing gently but firmly.
- Step 4: In a small saucepan, combine the yuzu juice, sugar, and honey. Heat on medium until it simmers, then add the cornstarch slurry, stirring continuously until the mixture thickens and achieves a glossy finish. Remove from heat and allow to cool.
- Step 5: Assemble the nigiri by placing a mango slice over each rice block. Gently brush with the yuzu glaze to create a shiny appearance. Sprinkle with black sesame seeds and garnish with micro shiso, mint, or your choice of edible flowers.
Recipe Details
- Prep time: 20 minutes (includes soaking & cooling time)
- Cook time: 20 minutes
- Servings: 8-10 pieces
- Difficulty: Medium
Frequently Asked Questions
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Can I use regular rice instead of glutinous rice?
No, glutinous rice is key for the sticky texture needed for nigiri.
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Where can I find yuzu juice?
Yuzu juice can be found in Asian supermarkets or online. A lemon-lime mix serves as a good substitute.
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Can I prepare this dish in advance?
Yes, you can prepare the rice and the yuzu glaze a day in advance. Assemble just before serving for the best taste and texture.
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Is this recipe vegan-friendly?
Yes, this recipe is entirely plant-based, making it a delicious vegan dessert option.
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How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The rice may lose some texture.
Conclusion
Mango Nigiri with Coconut Rice and Yuzu Glaze is a delightful way to experience tropical flavors in a unique and gourmet dessert. Not only is this recipe visually stunning, but it’s also simple to prepare and pleasing to the palate. With its creamy coconut rice, fresh mango, and zesty yuzu glaze, this treat is sure to impress at any gathering. Try making it for your next brunch or dinner party and watch your guests delight in this tropical experience!