Sunshine Sushi

method:

• Peel the mango and cut the flesh off the stone. Slice the flesh into 15 thin pieces at a size of about 3x5cm each.
• Spread the mango pieces thinly with the wasabi paste. Take 1 tbsp of the sushi rice and form it into a long dumpling. Press one piece of the mango on top, wasabi-side down.
• Slice the seaweed into 15 strips and tie the strips around the sushi like a belt. Repeat until you have used up all the ingredients. Serve with wasabi and slices of pickled ginger.