Japanese

Mango sushi roll recipe (Video)

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.

Short video guide how to make mango uramaki sushi roll:

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.

How to make mango sushi roll

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.

What you need

  • Bamboo sushi mat – is used to roll sushi. It is affordable and easy to use. Sushi mat last years if kept neat and dry.
  • Nori sheets – sheets of seaweed for making sushi. You can find it in all supermarkets.
  • Rice vinegar adds good taste. If you don’t have it, squeeze fresh lemon juice with a salt and sugar. It tastes really good. You can substitute rice vinegar for apple cider vinegar and white wine vinegar.
  • Japanese short-grain rice, also called japonica or shari, is best for sushi. This type of rice has a high starch content, which makes the grains stick together. Long-grain California white rice is a substitute for white sushi rice if you can’t find that kind. The rice that you usually use for a paella or curry is not suitable.
  • Ripe mango – gently squeeze the mango with your fingers. Mango that’s ripe and ready to eat should give slightly to pressure. If it’s hard as a rock, it’s not yet ripe. Mangoes will ripen naturally on their own. Keep at room temperature for a few days.
  • Ripe avocado – will feel firm, with a slight give when squeezed.
  • Cucumber
  • Japanese fried shrimp is coated with Panko crispy bread crumbs and fried till golden brown. If you are too lazy to make it, roll sushi with simply cooked shrimp.
  • Philadelphia cheese or spicy sushi mayo it depends on your likings.
  • Greens or sesame seeds to sprinkle on top. Use what you have on hand.

Ingredients

For the Japanese fried shrimp

  • 1 pound raw shrimp
  • 2 cups panko bread crumbs
  • 4 cups neutral – flavored vegetable oil for deep frying
  • 3 eggs
  • ½ cup all-purpose flour

For the sushi rice

  • rice vinegar or lemon juice (adjust to taste)
  • 1 cup short-grain sushi rice
  • 2  teaspoons light brown sugar

For the mango sushi roll

  • 3 cups cooked sushi Rice (ingredients above)
  • nori sheets
  • 1 avocado (seeded, peeled, and cut into thin slices)
  • 1 mango (peeled, one half cut into thin straws, and other diced for garnish)
  • 1 cucumber (cut into thin straws)
  • 1/4 cup sesame seeds
  • Philadelphia cheese or spicy sushi mayonnaise (you can buy Spicy Hellmans or Sriracha mayo)

For the spicy sushi mayonnaise

  • Mayonnaise
  • Sriracha sauce
  • Sesame seed oil
  • Lemon juice

Step By Step Instructions To Make Mango Sushi Roll

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

Few more things about sushi

Final thoughts

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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Mango sushi recipe

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • FOR THE JAPANESE FRIED SHRIMP
  • 1 pound raw shrimp
  • 2 cups panko bread crumbs
  • 4 cups neutral - flavored vegetable oil for deep frying
  • 3 eggs
  • ½ cup all-purpose flour
  • FOR THE SUSHI RICE
  • rice vinegar or lemon juice (adjust to taste)
  • 1 cup short-grain sushi rice
  • 2  teaspoons light brown sugar
  • FOR THE MANGO SUSHI ROLL
  • 3 cups cooked sushi Rice (ingredients above)
  • nori sheets
  • 1 avocado (seeded, peeled, and cut into thin slices)
  • 1 mango (peeled and diced)
  • 1 cucumber (cut into thin straws)
  • 1/4 cup sesame seeds
  • Philadelphia cheese or spicy sushi mayonnaise (you can buy Spicy Hellmans or Sriracha mayo)
  • FOR THE SPICY SUSHI MAYONNAISE
  • Mayonnaise
  • Sriracha sauce
  • Sesame seed oil
  • Lemon juice

Instructions

Step By Step Instructions To Make Mango Sushi Roll

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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!

Did You Make The Recipe? I want to see!
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Kayla Magazine

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