Mango Sticky Rice Spring Roll Sushi

Mango sticky rice sushi made with spring roll wrappers topped with black sesame seeds.

5 from 1 vote

Mango Sticky Rice Spring Roll Sushi

This mango sticky rice spring roll sushi is a fun and fresh twist on the classic Thai-inspired dessert. Sweet fresh mango, creamy coconut sticky rice, and soft rice paper come together for a simple treat that looks as good as it tastes. They're easy to make, and perfect for warm days.

Prep Time30

Cook Time4

Total Time34

Course: Appetizer or Snack, Dessert

Cuisine: Thai

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Servings: rolls

Calories: 527kcal

Author: Michelle Cehn

Ingredients

2 cups glutinous sushi rice (short grain white rice)
2 cups water
¼ cup + 2 tablespoons coconut milk separated
¼ cup + 1 tablespoon cane sugar separated
¼ teaspoon salt
1 package rice paper
1 mango sliced into strips
1 teaspoon sesame seeds

Instructions

Cook the Rice: Cook sushi rice (short grain white rice) and water according to package instructions. We added the rice and water to a pressure cooker and cooked for 4 minutes at high pressure.
Prepare the Sweet Sticky Rice: While the rice is still hot and sticky from cooking, transfer it to a bowl and mix with ¼ cup coconut milk, ¼ cup cane sugar, and salt. Stir until the sugar dissolves and the rice becomes creamy and lightly sweetened.
Prepare Spring Roll Wrappers: Fill a large shallow bowl or rimmed plate with water. For each sushi roll, dip a sheet of rice paper into the water for 5 seconds, and then place on a plate. The rice paper should still be firm but wet when removed from the water. It will continue to soften.
Spread a layer of the coconut sticky rice across the entire rice paper, leaving a small border around the edges. Arrange fresh mango strips in a line through the center. OR, for a more aesthetic look, start by placing a strip of mangoes across the rice paper before spreading the sticky rice across the rest.
Tightly roll everything together just like a sushi roll, sealing the rice paper around the filling.
Sprinkle sesame seeds over the outside of the roll, gently pressing them in if needed.
Using a sharp wet knife, slice the roll into bite-sized sushi pieces. Wet the knife between each slide for cleaner cuts.
In a small bowl, whisk together the remaining 2 tablespoons coconut milk and 1 tablespoon cane sugar until smooth.
Serve immediately with the sweet coconut dipping sauce on the side and enjoy.

Notes

Storing Leftovers: These spring rolls are best enjoyed fresh, ideally within a few hours of making them. If you have leftovers, wrap the rolls tightly with plastic wrap and store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the rice paper will gradually become firmer and the mango may release some moisture as it sits.
Rice Paper Wrapping Tip: If you struggle to wrap these without everything falling apart, you can use two layers of rice paper (one on top of the other) for a thicker, sturdier wrapper.

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