Mango Sushi Roll

Brighten up your sushi game with these vibrant and refreshing Mango Sushi Rolls! Combining the creamy richness of avocado, the crisp crunch of cucumber, and the sweet tropical flavor of ripe mango, this recipe is a delightful twist on traditional sushi. Each roll is expertly crafted by wrapping the colorful fillings with seasoned sushi rice and nori sheets, offering a perfect balance of flavors and textures in every bite. Ready in under an hour, this dish is a show-stopping option for a light meal, appetizer, or sushi night at home. Serve these irresistible rolls with soy sauce, pickled ginger, and a hint of wasabi for a restaurant-quality experience bursting with flavor. Perfect for sushi enthusiasts and anyone looking for a fresh, fruit-forward take on a classic favorite!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

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
• 0 to taste Soy sauce
• 0 to taste Pickled ginger
• 0 to taste Wasabi

Directions

Step 1

Rinse the sushi rice thoroughly under cold water until the water runs clear.

Step 2

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.

Step 3

Remove the rice from heat and let it sit, covered, for 10 minutes to finish steaming.

Step 4

In a small bowl, mix rice vinegar, sugar, and salt until dissolved.

Step 5

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.

Step 6

Peel and slice the mango into thin strips.

Step 7

Halve the avocado, remove the pit, peel, and cut the flesh into thin slices.

Step 8

Cut the cucumber into matchstick-sized pieces.

Step 9

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori on the mat, shiny side down.

Step 10

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.

Step 11

Arrange slices of mango, avocado, and cucumber in a line along the bottom edge of the rice.

Step 12

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.

Step 13

Gently press the bamboo mat around the roll to shape it and ensure it is firm.

Step 14

With a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.

Step 15

Repeat the process with the remaining nori sheets, rice, and fillings.

Step 16

Serve the mango sushi rolls with soy sauce, pickled ginger, and a small amount of wasabi on the side.

Nutrition Facts

Serving size	1255.4 grams (1255.4g)

Amount per serving	% Daily Value*
Calories	883

Total Fat 31.80g	41%
Saturated Fat 4.50g	23%
Polyunsaturated Fat 3.80g
Cholesterol 0mg	0%
Sodium 4960mg	216%
Total Carbohydrate 137.10g	50%
Dietary Fiber 21.00g	75%
Total Sugars 42.80g
Protein 23.80g	48%

Vitamin D 0IU	0%
Calcium 163mg	13%
Iron 5mg	28%
Potassium 2237mg	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.

Source of Calories

Fat: 30.8%

Protein: 10.2%

Carbs: 59.0%