1 cup (250 mL) sushi rice
1 1/3 cups (325 mL) pulp-free orange juice
1 teaspoon (5 mL) pure vanilla extract
1/2 teaspoon (2 mL) cinnamon
1 mango, peeled and cut into julienne strips
1 tablespoon (15 mL) honey
4 sheets soy or nori paper
1/2 teaspoon (2 mL) chili powder
1 tablespoon (15 mL) toasted black sesame seeds
fresh mint leaves for garnish
Wash and drain the sushi rice. Combine the rice, juice, vanilla, cinnamon, and clove in a pot and prepare according to sushi rice recipe.
Gently toss the sliced mango in the honey and set aside.
Slice the nori paper in half and lay the first piece of nori shiny side down on a work surface.
Place 3½ tablespoons (50 g) of the rice in a round, flat circle on the left side of the nori and stick two or three grains of rice in the bottom right hand corner of the nori to help seal the temaki roll.
Lay a small bunch of honey-glazed mango diagonally across the middle of the rice so it sticks out at the top left hand corner. Lift the bottom left-hand corner of the nori up and across the fruit and rice filing, rolling into a cone shape, and sticking the cone closed with the few grains of rice.
Garnish each temaki with three raspberries, a sprinkle of the chili, toasted sesame seeds, and a few fresh mint leaves.