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
Scale
- 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