Mango barsliced lengthwise; don’t choose the oversweet ones for this recipe: 1 slice
Pink guava slicesvery thinly sliced and no seeds, marinated with little chaat masala and a drizzle of Mirin: 10 slices
To make the rice for sushi, wash the rice thoroughly and leave it to dry in a sieve for 30 min. Place the water and the rice together in a pan and boil on a medium heat for 15 min. Switch off the gas and leave the rice covered for 15 min.
Pour the hot rice over a tray or a container. Sprinkle the vinegar and mix it evenly with the rice. Switch on the fan and let this vinegar get completely absorbed. While the rice is still warm, add the salted caramel sauce evenly and wait for 2 min.
Place the Nori sheet near the bottom of a sushi rolling mat. The rough side of the sheet should face up. Place the rice at the centre and spread it evenly all over the Nori sheet, with the help of your fingers. The top edge of the Nori (the edge farthest from you) should have a little gap, so don’t spread the rice there.
Place the mango bar a little below the middle of the sheet. Arrange the guava slices as shown.
Roll the sushi tightly with the help of the mat, starting from the edge nearest to you. Gently squeeze the mat to form a tight roll. Remove the sushi mat.
Using a very sharp knife dipped in water, cut the sushi into evenly sized pieces. Wipe the knife in between each cut.