Sticky Rice Mango Sushi (Frushi)

A twist on the classic Southeast Asian dessert, sticky rice mango (khao niew mak muang). Sweet ripen mango wrapped in coconut sticky rice with a little nuttiness from the toasted sesame or coconut. You can’t just eat one of bite size version. I ate two rolls while trying to photograph it.

In honor of Mother’s Day, I am making one of the first desserts that I learned from my mom, sticky rice mango. But of course, I have to add my own twist to everything and made a fruit sushi or frushi.

Notes:

Sticky Rice – use sticky rice, also known as sweet rice or glutinous rice. Rinse, soak, and then steam in a bamboo steamer. If you do not have the sticky rice cooker, you can use any steamer and line the tray with cheese cloth.

Fruit – I used mango as a play on the classic sticky rice mango dessert, but the coconut sticky rice works well with any fruit. Use whichever one you like or have access to. It doesn’t have to be mangoes.
Sugar & Salt – Sugar and salt levels of the coconut mixture can be adjusted. I like the salty sweet flavor. Once added to the plain rice, it balances out very well.
Rolling Mat – wrap your rolling mat in plastic wrap to prevent the rice from sticking to the mat.
Dipping sauce – make a dipping sauce with coconut milk, sugar, salt, and a little bit of cornstarch. Use less salt in the dipping sauce than in the coconut rice otherwise it will be salty since there’s no rice to balance it.

Sticky Rice Mango Sushi (Frushi)

Yields: 5-6 rolls

2 cups (400g) uncooked white sweet/sticky rice
1/3 cup (75g) granulated sugar
¾ teaspoon salt
1 cup (237 ml) unsweetened coconut milk
1-2 large mangoes
2 tablespoons toasted sesame seeds (optional)
2 tablespoons toasted coconut (optional)

3×5 sheet of wax paper

Bamboo sushi rolling mat

1. Rinse the sticky rice under cold water a few times until the water runs clear. Soak for at least 3-4 minutes. Then steam for 15-20 minutes until cooked through.
2. While the rice is cooking, peel and slice the mangoes into strips.
3. In a small saucepan over medium-low heat, warm coconut milk with sugar and salt until the sugar has dissolved. The mixture should be steamy, but don’t let it boil. Set aside.
4. Once the rice is done cooking, transfer from the bamboo steamer into a large bowl and fluff the rice using a spatula. Slowly add the coconut mixture and stir the rice until mixture has been absorbed. Set aside.
5. Prepare the bamboo rolling mat. I typically wrap it in plastic wrap so that the rice does not stick to it.
6. Place the wax paper at the center of the rolling mat and press some of the coconut sticky rice on the wax paper. Sprinkle a little bit of sesame seed or toasted coconut flakes on the rice, if using. Flip the sheet over and remove the wax paper. Arrange a few pieces of mangoes on the bottom third of the rice. Roll the sushi, pressing to form a square.
7. Cut and serve. Enjoy!