Mango sunrise

By: Lauren

Ingredients

Nishiki rice, rice vinegar, yaki nori sheets, salmon, lemon, capsicum, jalepeno,Kewpie mayo,avacado, striracha sauce, brown sugar, salt.
2 cups nishiki rice with 1/4 cup white rice vinegar1 tablespoon of brown sugar1 teaspoon of salt 2 cups of water
Half pound sushi grade salmon
Need:1x rice cooker or multi cooker1x bamboo sheet for sushi1x glad wrap to cover bamboo1x water misting spray bottle
Jalepeno, remover seeds and white inner layer. Use the green flesh for more subtle spice additive.

Steam 2 cups nishiki rice with 1/4 cup white rice vinegar, add 1 tablespoon of brown sugar and 1 teaspoon of salt and 2 cups of water into a rice cooker for 7 minutes. Thinly slice fresh sushi grade salmon, mango, avacado,lemon,jalepeno,canpsican and very finely sliced lemon (no rind)
In a small bowl mix togeather 3x tablespoon Kewpie mayo with 1x tablespoon striracha sauce.
Use a bamboo roller to make the sushi. Cover with gladwrap to have a non stick surface.
Lay down Yaki nori sheet onto the bamboo roll.Once the rice has cooled (you can put this into a freezer to quicken the process) add a heap spoon to the half way mark of the Yaki Nori sheet.
Press rice firmly woth the back of the spoon to create a thin layer of rice. Make sure to leave around 4cm of the seaweed at the end to over lay.
Layer your ingredients starting with the fresh sushi grade salmon.Layer close togeather and overlap slightly.
Lastly roll the bamboo sheet over the layered ingredientsand press firmly to create a circle.Mist the other end with 3cm of seaweed only with water.Roll this side to meet the other and press firmly.
Unwrap and cut into bite size servings.Quick and easy fresh sushi with a summer mango spicey twist!