One of my most requested dishes, especially by my family who live in France, is my homemade mango ginger sushi!
It’s light, healthy, vegan, and packed with such an amazing flavour and texture combination it’s pretty hard not to love!
This recipe serves around 4 people so I usually like to plan a big dinner around it and invite over some friends.
It takes a bit of prep time cutting all of the vegetables so finely, cooking the sushi rice just right, then rolling up the sushi nice and tight, but people love to watch so you might as well make a night of it!
To tide your guests over before they dig into some freshly made rolls, I recommend you serve miso soup, fresh salad rolls, and my personal favourite, lychee saketinis!
There is usually left over diced up ingredients which I leave out for people to build their own little salads or pick up. It also works great in salads the next day!
They also make beautifully packed lunches! As much as the rolls are always better fresh, if there is any leftover – not likely – you can pack it up with a soy sauce for a fancy lunch the next day!
Now what are you waiting for?! Invite some friends over and start rolling!
- Nori seaweed paper
- Sushi rice
- Two tbsp rice Vinegar
- One tbsp sugar
- Half a mango
- Half a cucumber
- Half a red, orange, and yellow pepper
- Finely chopped ginger
- Soya sauce
- Pickled ginger
- Soak and strain your sushi rice with water until the water becomes clear
- Cook rice as directed, adding rice vinegar and sugar afterwards in a separate bowl
- Lay out seaweed paper on bamboo rolling mat (toast paper above hot element for extra taste)
- Spread out rice on paper as flat as possible, leaving an inch of paper without rice (top of paper)
- Align finely chopped ingredients an inch from bottom
- Roll tightly
- Wet knife before slicing separate sushi pieces
- Enjoy with tons of wasabi, pickled ginger, soya sauce and a fresh green salad!
Are you a sushi lover? Have you ever made it yourself?