- Cook Time
- Prep Time
- 1 1/2 cups sushi rice
- 1 cup coconut milk
- 2 tablespoons honey
- 1/2 teaspoon salt
- 2 fresh mangos, chopped (about 3 1/2 cups)
- Juice of 2 limes
- 1/4 cup confectioners' sugar
- 3 grapefruits
In a medium saucepan, bring the rice, coconut milk, honey and 1 1/4 cups water to a boil, stirring occasionally. Lower the heat, cover and simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Remove from the heat and let stand, covered, for 10 minutes. Season with the salt and fluff with a fork. Transfer to a large bowl and let cool.
Meanwhile, using a food processor, puree the mangos, lime juice and confectioners' sugar, about 2 minutes.
Trim the peel and white pith from both ends of 1 grapefruit and set it cut side down on a board. Slicing downward, cut off the remaining peel and pith in strips. Working over a bowl, make a cut on either side of each fruit segment to separate from the thin connecting tissue. Repeat with the remaining 2 grapefruits.
Line a baking sheet with wax paper. Scoop a rounded tablespoon of the cooled rice into your palm, squeeze into an oval shape and set on the paper. Repeat with the remaining rice.
To serve, pour a tablespoon of mango puree on a small plate. Place a rice roll on the puree and top with a grapefruit segment. Repeat with the remaining rice rolls.