My Chris is a wonderful weirdo! For someone who never liked fish, she utterly adores sushi! Since we became vegans, it has been hard to find dairy-free ,vegetarian rolls to satisfy her cravings, so I decided to take matters into my own hands and created these magnificent mango sushi rolls!
- 8 sheets nori (seaweed for sushi)
- 1 mango
- 1 red bell pepper
- 1 small cucumber
- 1 c shoestring carrots
- 2 c red cabbage
- 2 avocados FOR THE RICE
- 2 c sushi rice
- 4 c water
- 1/4 c sugar
- 1/4 c rice vinegar OPTIONAL
- pickled ginger
- soy sauce
1. Cook the 2 cups of rice with the 4 cups water in a rice cooker or on stove top according to package.
2. Prepare the filling. Cut the mango, bell pepper, and cucumber into spears.
3. In a small sauce pan, combine sugar and vinegar and warm over medium heat, stirring often until sugar fully dissolves. Once rice has cooked, stir in the sugar-vinegar mixture. Set aside and allow to sit for 5-10 minutes. Rice should be sticky, but not wet, when ready.
4. Place a sheet of nori on a sushi rolling mat. Spoon on some rice, then use a large spoon to stretch the rice out over the nori in a thin, even layer (see picture above). Leave one inch, on the farthest side, without rice.
5. Place all of the filling ingredients about 1/2 inch in from the edge closest to you (see picture above). Use the mat to roll the sushi.
6. Repeat until you have completed 8 rolls. Slice avocado and place slice on top of an uncut roll. Place a sheet of parchment paper over the roll with the avocado slices and gently shape avocado so that it sticks around the roll. Use a sharp knife (fillet knives work best) to cut into pieces.
7. If desired, top with pickled ginger and mix together soy sauce and wasabi to make a dipping sauce.