Vegan Mango Sushi Roll
Bright, refreshing, and irresistibly vibrant, these Vegan Mango Sushi Rolls are a feast for both the eyes and the taste buds. Made with perfectly seasoned sushi rice, sweet ripe mango, creamy avocado, and crisp cucumber, these sushi rolls are a vegan twist on a Japanese classic that’s as delightful to eat as it is to prepare. The toasted sesame seeds add a subtle nuttiness, while the delicate nori sheets tie everything together in a beautifully balanced bite. Perfect as an appetizer, light lunch, or party dish, these colorful rolls are easy to make with a bamboo sushi mat and require just 30 minutes of prep. Serve them with soy sauce, pickled ginger, and a hint of wasabi for a restaurant-quality experience at home. Whether you're a sushi lover or simply looking for fresh vegan recipes, this mango sushi roll recipe is sure to impress!
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoons salt
- 4 sheets nori sheets
- 1 medium ripe mango
- 1 large avocado
- 1 medium cucumber
- 2 tablespoons toasted sesame seeds
- for serving soy sauce
- for serving pickled ginger
- for serving wasabi
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rice and water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.
While the rice is cooling, peel the mango and slice it into thin strips.
Halve and pit the avocado, then cut it into thin slices.
Peel and slice the cucumber into matchstick-sized pieces.
Place a bamboo sushi mat on a flat surface. Lay a piece of plastic wrap over the mat. Place a nori sheet, shiny side down, on the mat.
Spread approximately 1/4 of the sushi rice evenly onto the nori sheet, leaving about an inch of nori exposed at the top. Press the rice gently with damp fingers.
Sprinkle some toasted sesame seeds over the rice.
Arrange slices of mango, avocado, and cucumber across the center of the rice.
Using the sushi mat, tightly roll the sushi, pressing gently but firmly. Apply slight pressure to secure the roll.
Seal the edge of the nori sheet with a little water to hold the roll together.
Repeat the rolling process with the remaining ingredients to make a total of four rolls.
Use a sharp knife to slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts.
Serve the mango sushi rolls with soy sauce, pickled ginger, and wasabi on the side.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 120.5 g | 44% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 24.3 g | ||
| Protein | 17.8 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1498 mg | 32% | |
*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.
