Prep Time

40 Mins +4 Hours Chilling

Cook Time

15 Mins

Calories

~332 Cal

Ingredients

  • 1 ½ cups (10.5 oz) sushi rice, rinsed well
  • ⅓ cup (2.7 fl oz) sushi vinegar (store-bought or see tip to make at home)
  • 2 tablespoons sesame seeds, toasted
  • 3 tablespoons Kewpie mayonnaise, plus extra for serving
  • 11 ½ oz sliced sashimi-grade salmon or smoked salmon
  • Microgreens and lime wedges, for serving (optional)
Fresh mango salsa
  • 2 Calypso® mangoes, peeled and diced
  • 3 green onions, finely chopped
  • 2 tablespoons pickled ginger, thinly sliced
  • 3 tablespoons cilantro leaves, shredded
  • 1 lime, juiced
  • ¼ teaspoon superfine (caster) sugar
Cooked mango salsa
  • 1 tablespoon vegetable oil
  • 4 shallots, peeled, thinly sliced
  • 2 long green chiles, seeds in, finely chopped
  • 1 teaspoon sea salt flakes, crushed
  • 2 Calypso® mangoes, peeled and diced
  • ½ cup (4 fl oz) rice wine vinegar
  • ½ cup (3.9 oz) granulated sugar

Tips

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

Method

Cooked Mango Salsa

Combine the oil, shallots, chiles 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 it 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 it to a heatproof bowl. Set aside to cool.

Sushi Rice Step 1

Place rice and 2 1/2 cups (10 fl oz) 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 vinegar over the rice, add the sesame seeds. Stir gently with a fork to combine

Sushi Rice Step 2

Line a loaf pan (about 2 ¾ inches deep, 3 x 10 ½ inches base) with parchment paper. Spoon the warm sushi rice into the loaf pan. Press the rice down firmly. Cover and refrigerate 4 hours or overnight.

Fresh Salsa

Combine all the fresh mango salsa ingredients together just before serving.

Assemble and Serve

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.

by Editorial Team 31 Jul 2025