Mango Sushi Roll
Elevate your sushi game with this vibrant and refreshing Mango Sushi Roll recipe! Perfectly seasoned sushi rice is paired with sweet, juicy mango, creamy avocado, and crisp cucumber, wrapped in tender nori for a delightful balance of flavors and textures. Ideal for both sushi enthusiasts and beginners, this recipe brings a fresh, tropical twist to traditional sushi rolls. With step-by-step instructions, you’ll learn how to achieve restaurant-quality sushi at home, complete with tips for rolling and slicing. Serve these colorful rolls with soy sauce, pickled ginger, and a hint of wasabi for a light yet satisfying meal that’s both visually stunning and loaded with flavor. Whether you're hosting a dinner party or simply craving sushi night, this recipe is a must-try for sushi lovers everywhere! Keywords: Mango Sushi Roll, homemade sushi, tropical sushi recipe, vegetarian sushi, sushi rice preparation.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 tablespoon Sugar
- 0.5 teaspoon Salt
- 4 sheets Nori sheets
- 1 medium Mango
- 1 large Avocado
- 1 medium Cucumber
- to taste Soy sauce
- to taste Pickled ginger
- to taste Wasabi
Instructions
Rinse the sushi rice thoroughly under cold water until the water runs clear.
Combine the rice and water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the rice from heat and let it sit, covered, for 10 minutes to finish steaming.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
Transfer the cooked rice to a large bowl and pour the vinegar mixture over it. Gently fold the rice with a spatula until the vinegar is evenly distributed and the rice has cooled to room temperature.
Peel and slice the mango into thin strips.
Halve the avocado, remove the pit, peel, and cut the flesh into thin slices.
Cut the cucumber into matchstick-sized pieces.
Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down.
Dampen your hands with water and spread about 1/4 of the sushi rice over the nori, leaving a 1-inch border at the top edge.
Arrange slices of mango, avocado, and cucumber in a line along the bottom edge of the rice.
Using the bamboo mat to help, lift the nori and rice over the filling, rolling tightly. Continue to roll until the loose nori flap seals the roll.
Gently press the bamboo mat around the roll to shape it and ensure it is firm.
With a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Repeat the process with the remaining nori sheets, rice, and fillings.
Serve the mango sushi rolls with soy sauce, pickled ginger, and a small amount of wasabi on the side.
Nutrition Facts
Calories |
883 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.8 g | 41% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4960 mg | 216% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 42.8 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2237 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
