Snacks 🤖 AI Generated

Sticky Rice Sushi Roll with Mango | Thai-Japanese Fusion

A delightful fusion of Thai glutinous rice and Japanese sushi technique, filled with fresh mango and crisp vegetables. This Fat Switch version swaps traditional mayonnaise-based sauces and full-fat coconut milk for lighter alternatives, cutting 40% of calories while keeping the indulgent, creamy mango filling intact.

25m

Prep Time

20m

Cook Time

Servings

312

Calories

14g

Protein

🛒 Ingredients

✓ 1.5 cups Thai sticky rice (uncooked)
✓ 1.75 cups water for cooking rice
✓ 4 sheets nori (seaweed)
✓ 1 ripe Thai mango, peeled and cut into thin strips
✓ 1 cucumber, julienned
✓ 1 small carrot, julienned
✓ 2 tbsp fresh lime juice
✓ 1 tbsp fish sauce
✓ 1 tsp sesame oil
✓ 2 tbsp Greek yogurt (0% fat)
✓ 1 tbsp light mayonnaise
✓ 1/3 cup light coconut milk
✓ 1/4 tsp coconut extract
✓ 1 tbsp sweet chili sauce
✓ 1 tsp grated fresh ginger
✓ Pinch of salt and white pepper
✓ 1 tbsp fresh mint leaves (optional, for garnish)

👨‍🍳 Instructions

1. Cook the Sticky Rice: Rinse sticky rice thoroughly under cold water until water runs clear. In a rice cooker or pot, combine rice with 1.75 cups water. Cook on high heat until boiling, then reduce to low and simmer covered for 15 minutes. Let rest 5 minutes off heat.

2. Season the Rice: Transfer warm sticky rice to a bowl. Drizzle with lime juice, fish sauce, and sesame oil. Fold gently with a spatula to distribute seasonings evenly. Cool to room temperature (about 10 minutes).

3. Prepare the Yogurt Spread: In a small bowl, whisk together Greek yogurt, light mayonnaise, grated ginger, and a pinch of white pepper. This mimics traditional Japanese mayo while cutting 65% of the saturated fat.

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4. Make the Coconut Drizzle: Combine light coconut milk, coconut extract, sweet chili sauce, and a pinch of salt in a small bowl. Whisk until smooth. Set aside for finishing the rolls.

5. Assemble the Rolls: Place a nori sheet shiny-side down on a bamboo mat. Spread a thin layer of seasoned sticky rice (about 1/4 inch) across the sheet, leaving a 1-inch border at the top. Apply a thin line of yogurt spread 2 inches from the bottom edge. Layer mango strips, cucumber, and carrot in a line on top of the spread.

6. Roll Tightly: Using the bamboo mat, roll the nori tightly toward the top edge, pressing gently to seal. The rice should adhere naturally; if needed, dab the top border with a drop of water to seal. Cut rolls into 6–8 pieces with a sharp, damp knife.

7. Arrange and Finish: Place cut rolls on a plate, flat-side up. Drizzle generously with the prepared coconut-chili sauce. Garnish with fresh mint leaves if desired. Serve immediately.

📊 Nutrition per Serving

Calories312 kcal

Protein14g

Carbohydrates58g

Fat7g

🏷️ Tags

#Thai sticky rice sushi#low-calorie mango sushi roll#fusion sushi recipe healthy

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