Vegan Mango Sushi Roll

Fresh, vibrant, and irresistibly flavorful, these Vegan Mango Sushi Rolls are a tantalizing twist on classic sushi that's perfect for plant-based eaters or anyone craving a light, refreshing dish. Featuring sweet, juicy mango paired with creamy avocado and crisp cucumber, all wrapped in perfectly seasoned sushi rice and nori, these sushi rolls deliver a delightful balance of textures and tastes. A sprinkle of toasted sesame seeds adds nutty flair, while the optional sides of soy sauce, pickled ginger, and wasabi take the flavors to a whole new level. Prepared in just under an hour, this recipe is ideal for a healthy lunch, an elegant appetizer, or a show-stopping addition to your next sushi night. Vegan, gluten-free (when using tamari), and bursting with fresh ingredients, these rolls are as stunning as they are satisfying.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• 0.5 teaspoons salt
• 4 sheets nori sheets
• 1 medium ripe mango
• 1 large avocado
• 1 medium cucumber
• 2 tablespoons toasted sesame seeds
• 0 for serving soy sauce
• 0 for serving pickled ginger
• 0 for serving wasabi

Directions

Step 1

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.

Step 2

Combine the rice and water in a saucepan and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.

Step 3

Remove the saucepan from heat and let it sit, covered, for an additional 10 minutes.

Step 4

In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice. Allow the rice to cool to room temperature.

Step 5

While the rice is cooling, peel the mango and slice it into thin strips.

Step 6

Halve and pit the avocado, then cut it into thin slices.

Step 7

Peel and slice the cucumber into matchstick-sized pieces.

Step 8

Place a bamboo sushi mat on a flat surface. Lay a piece of plastic wrap over the mat. Place a nori sheet, shiny side down, on the mat.

Step 9

Spread approximately 1/4 of the sushi rice evenly onto the nori sheet, leaving about an inch of nori exposed at the top. Press the rice gently with damp fingers.

Step 10

Sprinkle some toasted sesame seeds over the rice.

Step 11

Arrange slices of mango, avocado, and cucumber across the center of the rice.

Step 12

Using the sushi mat, tightly roll the sushi, pressing gently but firmly. Apply slight pressure to secure the roll.

Step 13

Seal the edge of the nori sheet with a little water to hold the roll together.

Step 14

Repeat the rolling process with the remaining ingredients to make a total of four rolls.

Step 15

Use a sharp knife to slice each roll into 8 pieces. Clean the knife with a damp cloth between cuts.

Step 16

Serve the mango sushi rolls with soy sauce, pickled ginger, and wasabi on the side.

Nutrition Facts

Serving size	(1184.7g)

Amount per serving	% Daily Value*
Calories	924.7

Total Fat 38.2g	0%
Saturated Fat 5.6g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 1570.5mg	0%
Total Carbohydrate 139.5g	0%
Dietary Fiber 23.4g	0%
Total Sugars 46.7g
Protein 18.1g	0%

Vitamin D 0IU	0%
Calcium 280.3mg	0%
Iron 6.1mg	0%
Potassium 2045.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 7.4%

Carbs: 57.3%