I had some perfectly ripe mangos laying around and I wasn’t sure how to incorporate them in my meals… when I thought about my high school days when my friends and I would visit an all-you-can-eat sushi restaurant after school. Despite the lack of freshness and originality of the restaurant (that is another story), all three of us were obsessed with the *mango sushi*. There is something about the freshness and boldness of a mango that really works with nori and rice. So, I decided to recreate those rice rolls! I tried to use healthier ingredients (I decided to ditch the plant-based mayo) and tried to make it more simple. I was finished with my rolls in 10 minutes…and I am slow in the kitchen. Hope you enjoy this simple recipe!
Makes 1 portion (619 calories)
- 1/2 cup of dry sushi rice
- 1 cup of water
- 1 tbsp of rice vinegar
- 1 tsp of salt
- 3 sheets of toasted nori
- Half a cucumber, cut in thin strips
- Half of a yellow pepper (or any type of bell pepper), cut in thin strips
- 1 ripe mango, cut into strips
- Cook the sushi rice according to the instructions on the bag or by adding the dry rice, salt and the rice vinegar to a boiling pot of 1 cup of water and letting it simmer until it is done (or use a rice cooker like I do). Set aside.
- Using a spoon (that you can dip in water, to facilitate), scoop out the rice and equally distribute it to a nori sheet. Leave about 3 cm on each end with no rice.
- Place the mango, cucumber and bell pepper in the middle of the nori sheet.
- Wet the ends of the nori with no rice. Using your hands, roll into a cylinder. This part doesn’t need to be perfect. As long as it resembles a sushi, it works!
- Cut the roll into strips (or eat as a sushi burrito if you prefer).
- Repeat the steps with the additional 2 sheets of nori.
For those of you that have never made a sushi before, I will link a video. It is more simple to see someone do it than read about how to do it. I personally do not use a mat, it is not really needed, but feel free to use one!