Pork Belly & Green Mango Sushi

Wrapped in nori and rice, this sushi has the richness of pork belly, the tangy crunch of green mango, and the flavors of tempura prawns and trout rillette to go with them.

Ingredients:

• 150g pork belly, thinly sliced
• 1 green mango, thinly sliced
• 4 tempura prawns
• 4 slices of trout rillette
• 4 slices of beetroot
• 4 sheets of nori
• 2 cups sushi rice, cooked
• Soy sauce, for dipping
• Wasabi, for serving
• Pickled ginger, for serving

Instructions:

Lay a sheet of nori on a bamboo sushi mat

Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top

Arrange slices of pork belly and green mango on the rice

Place a tempura prawn, a slice of trout rillette, and a slice of beetroot in the center of the rice

Roll the sushi tightly using the bamboo mat, sealing the edge with water

Slice the sushi roll into 6-8 pieces using a sharp knife

Repeat with remaining ingredients

Serve the sushi with soy sauce, wasabi, and pickled ginger