Smoked Salmon and Mango Sushi with Citrus Soya Dipping Sauce
Elevate your sushi night with the vibrant flavors of Smoked Salmon and Mango Sushi paired with a zesty Citrus Soy Dipping Sauce. This recipe combines the silky richness of smoked salmon, the tropical sweetness of ripe mango, and the creamy texture of avocado for a sushi roll that’s as visually stunning as it is delicious. With the addition of fresh cucumber for crunch and perfectly seasoned sushi rice, each bite strikes a harmonious balance of textures and tastes. The citrus soy dipping sauce, made with lime and orange juice, adds a refreshing tang that perfectly complements the savory sushi rolls. Quick to prepare in under an hour, this recipe is ideal for an impressive appetizer, a light dinner, or even a fun sushi-making night with friends. Don’t forget to serve with pickled ginger and a dab of wasabi for an authentic finishing touch!
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Recipe Information
Ingredients
- 2 cups sushi rice
- 2.5 cups water
- 3 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 5 sheets nori sheets
- 200 grams smoked salmon
- 1 whole ripe mango
- 1 whole cucumber
- 1 whole avocado
- 3 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon orange juice
- 1 teaspoon sesame oil
- 1 teaspoon wasabi (optional)
- 50 grams pickled ginger (for serving)
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the water is fully absorbed.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let cool to room temperature.
Prepare the fillings by thinly slicing the smoked salmon, peeling and slicing the mango into strips, peeling and slicing the cucumber into long matchsticks, and cutting the avocado into thin slices.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori shiny side down on the mat.
Dampen your hands with water to prevent sticking and spread a thin, even layer of sushi rice across the nori, leaving a 1-inch border at the top edge.
Arrange thin slices of smoked salmon, mango, cucumber, and avocado lengthwise across the center of the rice.
Using the bamboo mat, carefully roll the sushi tightly into a cylinder, pressing gently as you roll. Seal the edge of the nori with a little water.
Repeat the process with the remaining nori, rice, and fillings.
Cut each sushi roll into 6-8 equal pieces using a sharp knife dipped in water to prevent sticking.
To make the citrus soy dipping sauce, whisk together soy sauce, lime juice, orange juice, and sesame oil in a small bowl. Add wasabi for extra heat, if desired.
Serve the sushi rolls with the dipping sauce and pickled ginger on the side for a complete experience.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.1 g | 17% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1727 mg | 75% | |
| Total Carbohydrate | 51.6 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 11.2 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 613 mg | 13% | |
*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.
