Mango sushi roll or Mango uramaki is made of finest mangoes, fried crispy shrimp – ebi, avokado, cucumber, philadelphia cream cheese and teriyaki sauce. Sushi with mango is perfect meal for your lunch, when you are lazy to leave the house and there is no a decent sushi restaurant near. You will make it with the best quality ingredients, as you buy and choose them yourself. I noticed that mango is quite unusual and not popular ingredient, but it blends nice with shrimp, cucumber and sauces. If you have dairy allergy, substitute Philadelphia cheese with spicy sushi mayo. Spicy sushi mayo is made of mayo, Sriracha hot sauce, pure sesame seed oil and lemon juice. I like it better than Philadelphia cheese. Serve mango uramaki with soy sauce and wasabi horseradish.
So, today I will share with you mango sushi roll recipe that is so so delicious. It’s delicious and healthy meal for you and your family. Kids just adore homemade sushi. You can make it for romantic dinner or parties. It is so easy to make. First it looked complicated to me, but there is nothing you can’t do yourself. Grab the bamboo suhi rolling mat, all ingredients I’ve wrote below and test it out. Improvize and create your own mango sushi roll version. Anyone can become a good chef. You just have to believe in yourself.
The process is simple. Boil the rice. Then wrap your bamboo sushi rolling mat with plastic wrap. Prepare the filling: peel and cut all ingredients into straws. Mix the sauce. Roll everything, cut, garnish and enjoy! Making mango sushi roll takes about 30 minutes or so. You will find step by step guide below.
Good homemade sushi is made of well boiled rice. Rinse 1 cup of rice. Take 1 cup of rice, rinse well in cold water. Add 1 part rice and 1.5 parts water to the saucepan. Place the lid and bring it to boil. Once its boiling reduce to simmer for around 9 minutes or so. Keep an eye on it if want the rice to absorb all the water but not burn or stick to the bottom.
When the rice is ready, add 2 to 3 tablespoons of the rice vinegar, add sugar and and mix well. Taste and adjust to your preference.
Remove, shells, straighten the shrimp. (Make a couple of slits underside in order to get the straight shape, remove the black vein at the back). Season the shrimp with salt and pepper. Dredge with flour, and then beaten egg. Coat with panko. Shake off the excess. Heat the oil to 350ºF (180ºC). Gently put 2-3 shrimps in oil and deep fry them for about 2 and a half minutes, or until golden brown. Transfer fried shrimps onto a paper towel-lined plate to remove excess oil.
Add all the ingredients: mayo, sriracha sauce, sesame seeds oil and lemon juice to a small bowl and mix until well combined. If you prefer Philadelpia cheese skip this step.
Cut nori sheet in half. Place nori sheet longest edge at the bottom, shiny side facing down on the sushi mat. Wet your hands to prevent the rice from sticking. Place a thin layer on the rice across the sheet leaving about an inch gap at the top. Flip the roll over and add cucumber, mango, shrimp, spicy sushi mayo to the middle of the roll. Roll the bottom the sheet over once to meet the top and make one whole roll. Gently roll with sushi mat to tighten it up and seal it.
Use a sharp knife and cut the roll in 8 equal pieces. Keep dipping the edge of the knife under running water to stop the rice from sticking. Serve with thin sliced avocado placed on top and finely diced mango mixed with teriyaki sauce. Garnish with your favorite greens. Don’t forget wasabi, ginger, and soy sauce on a serving platter. Enjoy!
These mango sushi rolls are perfect! I should name it tropical sushi. They’re light, hearty and refreshing. Just grab all ingredients at the store and give it a try. The best thing about sushi rolls is that you can serve it exactly how you like, adding all your favourite ingredients. Thanks for stopping by.
Love you
Kayla
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Good homemade sushi is made of well boiled rice. Rinse 1 cup of rice. Take 1 cup of rice, rinse well in cold water. Add 1 part rice and 1.5 parts water to the saucepan. Place the lid and bring it to boil. Once its boiling reduce to simmer for around 9 minutes or so. Keep an eye on it if want the rice to absorb all the water but not burn or stick to the bottom. Remove, shells, straighten the shrimp. (Make a couple of slits underside in order to get the straight shape, remove the black vein at the back). Season the shrimp with salt and pepper. Dredge with flour, and then beaten egg. Coat with panko. Shake off the excess. Heat the oil to 350ºF (180ºC). Gently put 2-3 shrimps in oil and deep fry them for about 2 and a half minutes, or until golden brown. Transfer fried shrimps onto a paper towel-lined plate to remove excess oil. Add all the ingredients: mayo, sriracha sauce, sesame seeds oil and lemon juice to a small bowl and mix until well combined. If you prefer Philadelpia cheese skip this step. Cut nori sheet in half. Place nori sheet longest edge at the bottom, shiny side facing down on the sushi mat. Wet your hands to prevent the rice from sticking. Place a thin layer on the rice across the sheet leaving about an inch gap at the top. Flip the roll over and add cucumber, shrimp, spicy sushi mayo to the middle of the roll. Roll the bottom the sheet over once to meet the top and make one whole roll. Gently roll with sushi mat to tighten it up and seal it. Use a sharp knife and cut the roll in 8 equal pieces. Keep dipping the edge of the knife under running water to stop the rice from sticking. Serve with thin sliced avocado placed on top and finely diced mango mixed with teriyaki sauce. Garnish with your favorite greens. Don't forget wasabi, ginger, and soy sauce on a serving platter. Enjoy!Ingredients
Instructions
Step By Step Instructions To Make Mango Sushi Roll
Step 1
When the rice is ready, add 2 to 3 tablespoons of the rice vinegar, add sugar and and mix well. Taste and adjust to your preference.Step 2
Step 3
Step 4
Step 5
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