INGREDIENTS

• 125 g sushi rice
• 100 ml rice vinegar
• 85g sugar
• 30g salt
• 1 sheet of nori
• 1 tbsp sushi or regular mayonnaise
• 60g raw sushi grade tuna or salmon
• 1 mango
• soy sauce for dipping

HOW TO MAKE IT

1. Wash the sushi rice with cold water until clear. Place in a rice stove (or pot) with about 125 ml of cold water and cook according to instructions.
2. Once cooked, transfer the rice to a plastic bowl. Heat the rice vinegar, sugar and salt together in a saucepan and stir until the salt and sugar have dissolved.
3. Add 20 ml of this Sushi Zu mixture to the rice. Gently stir the rice for about a minute and then cover with a damp towel. If possible, keep the sushi rice warm until serving.
5. Peel the mango and cut lengthwise into slices as thick as possible. Cut out 4 hearts from the mango slices with a heart cookie cutter. Put 2 hearts on top of each other and use the sushi rice to form two larger hearts around the mango hearts.
6. Cut the fish with a sharp knife into very thin slices and place them around the rice. Cut strips from the nori sheet,spread with the mayonnaise and place around the fish. Serve with soy sauce.

Tip: You can keep the rest of the sushi vacuum sealed until the next sushi preparation. The mixture will not get worse with time, but better and better.