Sushi rice

• Pour the rice into a sieve and rinse under cold water for 2 minutes, until the water running off is no longer whitish, but rather clear.
• Pour the rinsed rice into a saucepan, add water, and bring to a boil over high heat. Once boiling, reduce to low heat, cover, and cook for 15 minutes.
• Do not stir and resist the urge to lift the lid, except 2 minutes before the end to check for doneness.
• While the rice is cooking, dissolve the sugar in the rice vinegar and set aside.
• Transfer the still-hot cooked rice to a mixing bowl and pour in the sweetened vinegar.
• Mix well. Cover with a damp cloth and set aside at room temperature.

Spicy mayonnaise

• In a small bowl, combine the mayonnaise and sriracha sauce.
• Start with 15 ml (1 tbsp) of sriracha and taste to assess the intensity.
• Add an additional 15 ml (1 tbsp) of sriracha, if desired. Set aside.

Crispy coating

• In a large plate, combine the breadcrumbs and shredded coconut.
• If time permits, you could lightly brown the coconut by toasting it in a small pan before mixing it with the breadcrumbs.

Assembling the maki rolls

• If you don’t have bamboo mats for rolling sushi, simply use a 25 x 25 cm (10 x 10 inch) sheet of parchment paper.
• To form both rolls at the same time, prepare 2 sheets of parchment paper.
• Place the first nori sheet on the mat or parchment paper. Spread about 250 ml (1 cup) of sushi rice over 3/4 of the surface.
• Tip: wet your fingers with water to prevent the rice from sticking to your hands.
• Using a brush, spread about 15 ml (1 tbsp) of spicy mayonnaise over the entire surface, including the rice-free edge.
• Then place 2 Baya Halloumi sticks end-to-end, 2 to 3 mango sticks, and 2 to 3 avocado slices on the rice, as illustrated.
• Using the bamboo mat or parchment paper, form a roll by applying even pressure along its entire length.
• Using the brush, spread 15 to 30 ml (1 to 2 tbsp) of spicy mayonnaise over the entire surface of the roll.
• Coat the roll with the breadcrumb mixture by rolling it in the breadcrumbs on the large plate.
• On a cutting board, cut into 8 equal-width rounds by first cutting the roll in the center, then dividing the remaining parts in half twice.
• Set aside while you prepare the second roll, if not already done.
• In a large non-stick pan heated over medium-high heat, spray a little oil. Gently place the sushi rounds flat to grill them for about 1 minute.
• Flip one round to assess the color of the grilled Baya Halloumi in the center of the sushi, and if it’s to your liking, flip all the others to grill them for 1 minute on the other side.