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Mango Roll Sushi Recipe

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4.1 from 6 reviews

Delicious and refreshing Mango Roll Sushi featuring perfectly cooked sushi rice seasoned with rice vinegar and agave nectar, wrapped with ripe mango, creamy avocado, and fresh green onions in nori sheets. This recipe offers an easy way to prepare homemade sushi rolls with a balance of sweet and savory flavors, perfect for a light lunch or appetizer.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 3 servings
  • Category: Lunch
  • Method: Instant Pot
  • Cuisine: Japanese
  • Diet: Vegetarian

Ingredients

Sushi Rice

  • 1 1/4 cup water
  • 1 cup sushi rice (or short grain white rice)
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon agave nectar

Fillings

  • 3 nori sheets
  • 1 ripe mango (sliced into strips)
  • 1/2 Haas avocado (sliced into strips)
  • 2 to 3 green onions (separated into long pieces)
  • 3 teaspoons sesame seeds (optional)

Instructions

  1. Make the sushi rice: You can prepare the rice in two ways. For the Instant Pot, combine the sushi rice and water in the pot, stir to mix well, then lock the lid and cook on high pressure for 5 minutes followed by a 10-minute natural pressure release. For stovetop cooking, bring the water to a boil in a saucepan over high heat, add the rice, then cover and simmer on low for 18 to 22 minutes. Remove from heat and keep the lid on, letting the rice steam for another 10 minutes.
  2. Season the rice: After cooking, mix in the seasoned rice vinegar and agave nectar thoroughly, then transfer the rice to a bowl to cool. This will give the rice the signature sushi flavor and a hint of sweetness.
  3. Prepare for rolling: Fill a small bowl with water. Place a nori sheet shiny side down on a clean, dry surface. Wet your fingers in the water to prevent sticking and spread an even layer of sushi rice over the nori, leaving about a 1-inch strip uncovered along one edge.
  4. Add fillings: On the side opposite the uncovered strip of nori, arrange strips of ripe mango, avocado, and green onion, ensuring they extend to the edge of the rice for a full-flavored bite.
  5. Roll the sushi: Starting from the side with the fillings, roll the nori tightly toward the uncovered strip. Dip your fingertips in water and moisten the uncovered edge of the nori to help seal the roll. Press gently along the roll as you finish rolling to keep it tight and compact.
  6. Slice and serve: Using a sharp knife, cut the roll into bite-sized pieces. Repeat the process with the remaining nori sheets and filling ingredients. Optionally, sprinkle sesame seeds over the rolls before serving. Enjoy immediately for the best texture and flavor.

Notes

  • Use a very sharp knife moistened with water to slice the rolls cleanly without squishing the sushi.
  • If you do not have a sushi mat, you can roll the sushi by hand as described.
  • Sushi rice should be slightly warm or at room temperature before rolling to ensure it sticks well but does not become mushy.
  • Feel free to add other vegetables or substitute mango and avocado as desired for variations.
  • For best flavor, serve the sushi immediately after preparation.

Find it online: https://cheftinaskitchen.com/mango-roll-sushi-recipe/