Kimchi-mango nigiri

The thought of combining kimchi along with mango seems rather odd, but the pairing makes up for a wonderful savory bite! The spicy tangy crisp kimchi tingles the tastebuds as the sweetness of the mango slice brings in a smooth sweet aftertaste.

Again, I used jasmine rice along with a Korean multi-grain mixture called, (jak gok bap; 작곡밥) that contains: barely, millet, sweet brown rice, brown rice, job's tear, red bean, black bean, peeled mung bean, black sweet rice, corn, and green tea! When the rice is cooked, it transforms into a lovely purple. The (kimchi; 김치) is 썬김치. I prefer the kimchi to be fairly new because I like the crisp texture of the cabbage and the fermentation hasn't completely settled in yet. If the kimchi is older, then it has a much more powerful flavor that makes if difficult for me to handle. Don't get me wrong, I like aged fermented stinky foods, but in small quantities.

I'm 99% sure that sushi lovers are saltaholics. Too often I see people pour a long stream of soy sauce into their soy dishes. Their next step is to take their sushi rolls or nigiri submarines and plunge them deep into the dark soy sauce to the point the rice turns dark brown, and the sushi falls apart before it even gets to their mouths. It really is kinda hilarious to watch as people fumble so clumsily with their sushi. So try not to drown your sushi because It's disgusting, unnecessary, and the integrity of the subtle flavors are lost in sodium.

So, kimchi and mango are awesome together. I wonder what other interesting and unique combinations can be created....