Soy-Free Mango Sushi Roll
Bright, tropical, and completely soy-free, this Mango Sushi Roll recipe is a fresh twist on traditional sushi that's perfect for vegans, vegetarians, and anyone seeking a lighter, allergen-friendly option. Featuring creamy avocado, crisp cucumber, and sweet, juicy mango wrapped in perfectly seasoned sushi rice and nori, these rolls are sprinkled with toasted sesame seeds for added texture and flavor. With no soy sauce in sight, it's a vibrant option for those avoiding soy, offering a naturally refreshing and wholesome bite. Ready in under an hour, this recipe is perfect for easy weeknight meals, impressive appetizers, or colorful party platters. Serve with your favorite soy-free dipping sauce or additional mango slices for an extra sweet touch! Keywords: soy-free sushi, mango sushi rolls, vegan sushi, vegetarian sushi recipes, allergen-friendly sushi, tropical sushi ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 2 sheets nori sheets
- 1 ripe mango
- 1 avocado
- 1 small cucumber
- 2 tablespoons toasted sesame seeds
Instructions
Rinse 1 cup of sushi rice under cold water until the water runs clear.
Combine 1 cup of rinsed sushi rice with 1.25 cups of water in a medium saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
In a small bowl, mix 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 0.5 teaspoon of salt. Stir until the sugar dissolves.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Allow the rice to cool to room temperature.
Peel the ripe mango and slice it into thin strips.
Halve the avocado, remove the pit, and slice the flesh into thin strips.
Peel the small cucumber and cut it into long, thin matchsticks.
Place a sheet of nori on a bamboo sushi mat with the shiny side facing down. With dampened hands, spread half of the sushi rice over the nori sheet, leaving a 1-inch border at the top.
Arrange some mango slices, avocado strips, and cucumber sticks horizontally across the center of the rice.
Sprinkle some toasted sesame seeds over the fillings.
Using the bamboo mat, carefully roll the sushi away from you, applying even pressure to form a tight roll. Seal the edge by moistening the exposed nori with a little water.
Repeat the process with the second nori sheet and the remaining ingredients.
Using a sharp knife, cut each roll into 8 even slices, wiping the knife blade with a damp cloth between cuts to ensure clean edges.
Serve the soy-free mango sushi rolls with additional mango slices or a vegan, soy-free dipping sauce if desired.
Nutrition Facts
Calories |
778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1262 mg | 55% | |
| Total Carbohydrate | 120.2 g | 44% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 38.2 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1390 mg | 30% | |
*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.
