Thai Mango Sticky Rice (Sushi Rice Hack)

Instructions

1. 1
   Place the Japanese sushi rice in a strainer and rinse it thoroughly under cold water until the water runs completely clear. Drain well.
2. 2
   In a small pot, combine the rinsed Japanese sushi rice and the water. Bring to a boil, then immediately reduce the heat to the lowest setting, cover with a tight-fitting lid, and simmer for 15-20 minutes until the water is absorbed.
3. 3
   While the rice cooks, make the sweet soaking liquid. In a small saucepan, combine the canned coconut milk, the first measurement of white sugar (1/4 cup / 50g), and a generous pinch of sea salt. Heat gently just until the sugar dissolves. Do not let it boil.
4. 4
   When the rice is done, transfer it to a mixing bowl while it is still piping hot. Pour the warm coconut milk mixture over the hot rice. Fold gently, cover the bowl with a towel, and let it sit for 15-20 minutes to absorb all the liquid.
5. 5
   To make the thick topping sauce, whisk together the canned coconut cream, the remaining white sugar (1 tbsp / 12g), a small pinch of sea salt, and the corn starch in a small saucepan. Heat over medium-low, stirring constantly, until it thickens into a rich, velvety sauce. Remove from heat.
6. 6
   Peel the mango and slice the flesh cleanly away from the flat pit inside. Cut the halves into thin slices.
7. 7
   To serve, mound the sweet, sticky rice on a plate. Fan the sliced mango alongside it, drizzle generously with the warm coconut cream sauce, and sprinkle with sesame seeds.