Sushi is the king of Japanese cuisine, consumed and liked worldwide. However, as Americans, we
may not get the idea of raw fish in our sushi. I was looking for ways to eat sushi that does not require raw fish, so I decided to make it in my uramaki style with the sweet and tropical taste of mango and vegetables. Oh, wow!
Wake your inner chef and make this professional sushi that you look at in expensive sushi restaurants at home. The preparation is so easy that even a sushi beginner can try.
Table of Contents
Why You Will Love This Sushi
- Unexpected Sushi: The mango sushi has a sweet and savory flavor, creating a contrast that food enthusiasts would love to try. The yellow mango slices on top present a beautiful color and aesthetic appearance. We all know that mango with sticky rice is the best combo, and I have been obsessed lately.
- You can Make Additions: You can add your favorite additions, such as tempura chicken, tempura shrimp, or even fish.
- Easy to make: The mango sushi is easy to make with simple ingredients. Even beginners can try this recipe.
- No Raw Fish: This sushi is best for American taste buds, as I covered the entire dish with mango slices instead of raw salmon or tuna. You can add cooked seafood like crab, shrimp, or fish (although I made it with vegetables).
Ingredients
- Seaweed Sheet: This is dried seaweed paper, also called Nori. Take half a nori sheet to wrap the ingredients. It is the most essential ingredient in wrapping the sushi roll.
- Avocado Slices: Take thin avocado slices. I cut the half avocado into six thin slices. The slices should not be too thick, or they will not be wrapped properly.
- Cucumber: Cut the cucumber (take the 3-inch part) into thin, long slices, more precisely a julienne cut. Persian cucumbers are the best for sushi slices as they are seedless.
- Carrot: Cut the carrot in the same way as the cucumber (long, thin, and julienne).
- Mango Slices: Cut ripe mango into 7-8 thin slices. The slices should be 1/8 inch thick to stick to the rice layer easily.
- Sushi Rice: Take ½ cup of cooked sushi rice. I prepared them in an instant rice pot, but you can cook them in any way.
- Cherry Tomatoes: This one is optional and for topping. I have taken four cherry tomatoes and cut them in half. I have put them as topping on each bite-sized sushi slice.
How to Make Sushi Rice
1.Rinse and Cook the Rice
Rinse the rice in cold water until the excess starch is gone and the water flows clear. Cook the rice in a pot for 15-20 minutes or as directed on the package. Once cooked, leave the rice in the pot or rice cooker for 10 minutes without opening the lid. Mix rice vinegar, sugar, and salt.
2.Transform the Cooked Rice into Sushi Rice
Once the rice is cooked, transfer it to a large basin and let it cool. Use a wooden spoon or rice spatula to gently fold the mixture (vinegar, sugar, and salt) without crushing the rice. Allow the rice to come to room temperature before making sushi.
How to Make Mango Sushi
1.Prepare the Rolling Mat
Cover the sushi rolling bamboo mat with plastic wrap. The plastic wrap will protect the inner bamboo mat and help smooth the roll. You can also use a silicone sushi rolling mat, but I find the bamboo mat good for rolling.
2.Prepare the Sushi Filling
Cut the carrots and cucumbers into julienne pieces. Julienne cut is cutting the vegetables into thin, long strips. Cut the thin avocado slices. Cut the mango into thin slices.
3.Spread the Sushi Rice on Nori
Place a half seaweed nori sheet on the bamboo mat and spread the sushi rice with firm hands. Spread the rice evenly and in a thin layer to help it stick to the nori sheet. Please don’t press it hard; instead, press with firm hands. Most importantly, press the rice with wet hands to avoid the rice sticking to your hands.
4.Flip the Nori Sheet Spread with Rice
Once the rice is spread evenly on the nori sheet, flip the sheet so that the rice faces downward and the nori sheet is on top.
5.Arrange the Sushi Filling
Arrange the sushi filling, such as carrot,
cucumber, and avocado, in the center length.
6.Roll the Sushi Roll
Now roll the sushi with the help of the bamboo mat and firmly shape each roll. Shape the sides and roll the entire sushi roll nicely.
7.Decorate Sushi Roll with Mango
Cover the entire sushi roll with mango slices. The mango slices should be thin (approximately ¼ inch) to stick perfectly to the upper rice layer of the sushi roll.
8.Cut into Pieces and Serve
Cover the mango sushi rolls with plastic wrap and cut the 1 ½ inch bite-sized equal slices. Cut the sushi roll in half and make the halves of each half, repeating with the resulting halves to get 8 equal sushi pieces. Remove the plastic wrap, shape the sushi roll again, and serve it in a dish.
Garnish with sliced cherry tomato on each mango sushi slice for a better presentation.
Variations and Additions
- I made this mango sushi in the Uramaki style (Stuffing and nori wrapped inside the rice layer). You can also wrap the roll without flipping the rice layer on top. I flipped the nori sheet spread with rice because mangoes stick well to the top rice layer.
- If you want sushi with subtle oceanic flavors, feel free to add cooked or broiled shrimp. Imitation crab or tempura shrimp can also be added as stuffing in this mango sushi roll for the briny flavor. Cooked fish or raw fish is another addition to this roll.
- You can add tobiko, mango sauce, or wasabi if you want a different topping.
- You can add your most favorite veggies to this sushi.
Some Tips
- Cut the veggies into thin strips so they won’t be overloaded in rolls.
- While handling sushi, moisten your fingers with water to avoid the rice sticking to your hands.
- Don’t mash the rice, because rice should be sticky, but the grains should be separate.
Storage instructions
Although the freshly made sushi rolls have a unique fresh flavor, you can have them the next day. Trust me, nothing can beat the taste of freshly made mango sushi rolls. However, you can refrigerate them for 2 days by wrapping them in an aluminum sheet and then in a container. I would not recommend freezing them.
Print
Vegan Mango Sushi In Amazing Tropical Uramaki Style
- Total Time: 40 min
- Yield: 1 sushi roll 1x
Description
Sushi is the king of Japanese cuisine, consumed and liked worldwide. However, as Americans, we
may not get the idea of raw fish in our sushi. I was looking for ways to eat sushi that does not require raw fish, so I decided to make it in my uramaki style with the sweet and tropical taste of mango and vegetables. Oh, wow!
Wake your inner chef and make this professional sushi that you look at in expensive sushi restaurants at home. The preparation is so easy that even a sushi beginner can try.
Ingredients
- ½ Seaweed sheet
- 6 thin avocado slices
- 3-inch cucumber, cut in julienne way
- 3-inch carrot, cut in julienne way
- 7–8 thin mango slices
- ½ cup sushi rice, cooked and seasoned
- 4 cherry tomatoes, cut in half
For sushi rice
- 1/4 cup sushi rice, uncooked
- ¼ cup of cold water
- ¼ tbsp sugar
- ¼ tsp salt
- 1 1/2 tbsp white rice vinegar
Instructions
How to Make Sushi Rice
- Rinse and Cook the Rice: Rinse the rice in cold water until the excess starch is gone and the water flows clear. Cook the rice in a pot for 15-20 minutes or as directed on the package. Once cooked, leave the rice in the pot or rice cooker for 10 minutes without opening the lid. Mix rice vinegar, sugar, and salt.
- Transform the Cooked Rice into Sushi Rice: Once the rice is cooked, transfer it to a large basin and let it cool. Use a wooden spoon or rice spatula to gently fold the mixture (vinegar, sugar, and salt) without crushing the rice. Allow the rice to come to room temperature before making sushi.
How to Make Mango Sushi
- Prepare the Rolling Mat: Cover the sushi rolling bamboo mat with plastic wrap. The plastic wrap will protect the inner bamboo mat and help smooth the roll. You can also use a silicone sushi rolling mat, but I find the bamboo mat good for rolling.
- Prepare the Sushi Filling: Cut the carrots and cucumbers into julienne pieces. Julienne cut is cutting the vegetables into thin, long strips. Cut the thin avocado slices. Cut the mango into thin slices.
- Spread the Sushi Rice on Nori: Place a half seaweed nori sheet on the bamboo mat and spread the sushi rice with firm hands. Spread the rice evenly and in a thin layer to help it stick to the nori sheet. Please don’t press it hard; instead, press with firm hands. Most importantly, press the rice with wet hands to avoid the rice sticking to your hands.
- Flip the Nori Sheet Spread with Rice: Once the rice is spread evenly on the nori sheet, flip the sheet so that the rice faces downward and the nori sheet is on top.
- Arrange the Sushi Filling: Arrange the sushi filling, such as carrot, cucumber, and avocado, in the center length.
- Roll the Sushi Roll: Now roll the sushi with the help of the bamboo mat and firmly shape each roll. Shape the sides and roll the entire sushi roll nicely.
- Decorate Sushi Roll with Mango: Cover the entire sushi roll with mango slices. The mango slices should be thin (approximately ¼ inch) to stick perfectly to the upper rice layer of the sushi roll.
- Cut into Pieces and Serve: Cover the mango sushi rolls with plastic wrap and cut the 1 ½ inch bite-sized equal slices. Cut the sushi roll in half and make the halves of each half, repeating with the resulting halves to get 8 equal sushi pieces. Remove the plastic wrap, shape the sushi roll again, and serve it in a dish. Garnish with sliced cherry tomato on each mango sushi slice for a better presentation.
Notes
- Cut the veggies into thin strips so they won’t be overloaded in rolls.
- While handling sushi, moisten your fingers with water to avoid the rice sticking to your hands.
- Don’t mash the rice, because rice should be sticky, but the grains should be separate.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Meal
- Cuisine: Japanese
FAQ’s for This Mango Sushi
Is this Mango sushi vegan?
Yes, all the ingredients in this recipe are entirely vegan, providing a nutritious meal for vegans. Rice, veggies, fruits, and seasonings are vegan. Many people debate whether seaweed is vegan or not. So, Nori sheets are vegan because they are simply seaweed. Enjoy the vegan version of this sushi with many flavors and your favorite additions.
What goes well with mango in sushi?
Avocado, cucumbers, carrots, and even tobiko are rich flavors that go well with sushi made of mangoes. One thing that pairs well with these sushi rolls is sweet and creamy coconut rice (a match made in heaven). Pair with green herbal tea or coconut water for a good tropical taste.
Is mango sushi healthy?
Yes, of course! There is no debate about it. Mango sushi has no processed food, and these foods are low in calories, high in various vitamins like A, E, K, C, B6, and high in fiber. Seaweed is an antioxidant, and when combined with the goodness of mangoes, you can imagine the deliciousness. Healthy fats from avocado, carbs from rice, different proteins from seaweed, and many nutrients from veggies and fruits make it a wholesome meal. Eating this sushi is considered a healthy choice with multiple health benefits.
Does mango sushi taste good?
Imagine biting into a sushi roll containing succulent mango, creamy avocado, and crunchy veggies. You know what I am saying: It is like absolute paradise. The roll has a rich, umami, and tender flavor, much like a sweet and tropical flavor in umami-crunch nori sheets.
