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Sushi Loaf with Double Calypso® Mango Salsa Recipe

Entertaining

Light & Healthy

Sushi Loaf with Double Calypso® Mango Salsa Recipe

Prep Time

40 mins + 4 hours chilling
Cook Time

15 mins
Course

Dinner
Difficulty

Intermediate

Read Recipe

Ingredients List

Perfection Fresh Australia 8

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ingredient_1=1 ½ cups (300g) sushi rice, rinsed well

ingredient_10=3 tbs coriander leaves, shredded [[Fresh Mango Salsa]]

ingredient_11=1 lime, juiced [[Fresh Mango Salsa]]

ingredient_12=¼ tsp caster sugar [[Fresh Mango Salsa]]

ingredient_13=3 tsp vegetable oil [[Cooked Mango Salsa]]

ingredient_14=4 shallots, peeled, thinly sliced [[Cooked Mango Salsa]]

ingredient_15=2 long green chillis, seeds in, finely chopped [[Cooked Mango Salsa]]

ingredient_16=1 tsp sea salt flakes, crushed[[Cooked Mango Salsa]]

ingredient_17=2 Calypso® mangoes, peeled and diced[[Cooked Mango Salsa]]

ingredient_18=½ cup (125ml) rice wine vinegar[[Cooked Mango Salsa]]

ingredient_19=½ cup (110g) white sugar [[Cooked Mango Salsa]]

ingredient_2=⅓ cup (80ml) sushi seasoning

ingredient_3=2 tbs sesame seeds, toasted

ingredient_4=3 tbs kewpie mayonnaise, plus extra to serve

ingredient_5=325g sliced sashimi grade salmon or sliced smoked salmon

ingredient_6=Micro herbs and lime, to serve (optional)

ingredient_7=2 Calypso® mangoes, peeled and diced [[Fresh Mango Salsa]]

ingredient_8=3 green shallots, finely chopped [[Fresh Mango Salsa]]

ingredient_9=2 tbs pickled ginger, thinly sliced [[Fresh Mango Salsa]]

name=Sushi Loaf with Double Calypso® Mango Salsa

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1 ½ cups (300g) sushi rice, rinsed well
⅓ cup (80ml) sushi seasoning
2 tbs sesame seeds, toasted
3 tbs kewpie mayonnaise, plus extra to serve
325g sliced sashimi grade salmon or sliced smoked salmon
Micro herbs and lime, to serve (optional)

Fresh Mango Salsa

2 Calypso® mangoes, peeled and diced
3 green shallots, finely chopped
2 tbs pickled ginger, thinly sliced
3 tbs coriander leaves, shredded
1 lime, juiced
¼ tsp caster sugar

Cooked Mango Salsa

3 tsp vegetable oil
4 shallots, peeled, thinly sliced
2 long green chillis, seeds in, finely chopped
1 tsp sea salt flakes, crushed
2 Calypso® mangoes, peeled and diced
½ cup (125ml) rice wine vinegar
½ cup (110g) white sugar

Featured products

Calypso® Mangoes

Method

For the Cooked mango salsa, combine the oil, shallots, chilli and salt in non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until soft. Add the mango and vinegar. Increase heat and bring to the boil. Stir in the sugar, cook, stirring until the sugar dissolves. Reduce the heat, simmer for 8 minutes or until the salsa has thickened. Remove to a heatproof bowl. Set aside to cool.
Place rice and 2 1/2 cups (625ml) water in a medium saucepan. Bring to boil over a high heat. Reduce heat to low and cover with lid, simmer gently for 15 minutes, or until water is absorbed. Remove from the heat. Stand covered, for 10 minutes. Pour the sushi seasoning over the rice, add the sesame seeds. Stir gently with a fork to combine.
Line a 7cm deep, 8cmx27xm (base) loaf pan with baking paper. Spoon the warm sushi rice into the loaf pan. Press the rice down firmly. Cover and refrigerate 4 hours or overnight.
Combine all the fresh mango salsa ingredients together just before serving.
Turn the rice out onto a serving board or plate. Spread the top with mayonnaise. Top with two layers of salmon. Spoon some of the cooked mango salsa over the top, then spoon over some fresh mango salsa. Scatter with micro herbs. Serve with remaining fresh and cooked salsa.

For the Cooked mango salsa, combine the oil, shallots, chilli and salt in non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until soft. Add the mango and vinegar. Increase heat and bring to the boil. Stir in the sugar, cook, stirring until the sugar dissolves. Reduce the heat, simmer for 8 minutes or until the salsa has thickened. Remove to a heatproof bowl. Set aside to cool.
Place rice and 2 1/2 cups (625ml) water in a medium saucepan. Bring to boil over a high heat. Reduce heat to low and cover with lid, simmer gently for 15 minutes, or until water is absorbed. Remove from the heat. Stand covered, for 10 minutes. Pour the sushi seasoning over the rice, add the sesame seeds. Stir gently with a fork to combine.
Line a 7cm deep, 8cmx27xm (base) loaf pan with baking paper. Spoon the warm sushi rice into the loaf pan. Press the rice down firmly. Cover and refrigerate 4 hours or overnight.
Combine all the fresh mango salsa ingredients together just before serving.
Turn the rice out onto a serving board or plate. Spread the top with mayonnaise. Top with two layers of salmon. Spoon some of the cooked mango salsa over the top, then spoon over some fresh mango salsa. Scatter with micro herbs. Serve with remaining fresh and cooked salsa.

TipSushi seasoning can be purchased from supermarkets or made at home by combining 2 cups rice vinegar, 1 ½ cups white sugar, 1 ½ tablespoons salt and a squeeze of lemon in a saucepan until combined. Cool completely before using.