Sweet mango sushi with dipping sauce

Method

1. Place the sushi rice, milk, double cream, lemon grass stalk and caster sugar in a large, heavy-based saucepan.

2. Over a very low heat simmer gently, stirring often, until the rice is tender and the mixture thickened. Set aside to cool, then refrigerate.

3. To prepare the filling, mix together the mango, mint, ginger, chilli and lime juice in a bowl and set aside for 30 minutes to marinate.

4. To assemble the sushi, wet your hands with cold water and place one tablespoon of the chilled rice in the palm of your hand. Flatten to form a small rice-cake, slightly smaller than your palm.

5. Take one tsp of the filling and place in the centre and fold over the edges of the rice to encase the filling and to form a sealed ball.

6. Repeat the processs with the remaining rice and mango mixture, making 8-10 sushi.

7. Place the mango sushi on a large plate or tray and refrigerate for 30 minutes.

8. Mix together the chopped mint and coriander on a plate. Roll each mango sushi in the chopped herbs.

9. To make the dipping sauce, mix together the runny honey, orange juice, lime juice, sesame seeds and soy sauce.

10. Serve the sushi with the dipping sauce.