Mango Sushi Roll
Ingredients
- 1 each Soy Paper Wrapper with Sesame Seeds
- 1 ounce Seasoned Sushi Vinegar
- 1 each Fresh Mango, cut in large julienne (1 Cube per piece)
- 1 each Persian Cucumber, peeled and cut in small julienne
- 1 tbsp Toasted Coconut
- 3 ounce Sushi Rice, cooked and warm
- 2 tbsp Cilantro Leaves
- 1 each Red Jalapeño, stemmed, seeded, cut in small julienne
- 1 tbsp Sriracha Mayo
- 1 each Lime
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Instructions
- Place 2 layers of plastic wrap onto a bamboo sushi rolling mat. Place the soy paper wrapper sesame seeds down.
- Mix the cooked rice with the vinegar and spread an even layer over the soy paper wrapper, leaving about 1 ½ inches open on the top of the wrapper.
- Layer the cilantro leaves 1 inch up from the bottom of the wrapper.
- Layer the mango on top of the cilantro leaves.
- Layer the jalapeño on top of the mango.
- Layer the cucumber over the jalapeño.
- Lift the bottom of the wrapper up and over the filling, keeping the ingredients as tight as possible. Continue to roll until only the wrapper without rice is exposed.
- Lightly brush the top edge of the wrapper with a little water and continue to roll until sealed.
- Remove the bamboo roller but not the plastic wrap. Using a sharp, long knife, make cuts about 1 ½ inches wide through the plastic wrap and roll.
- Drizzle the sriracha mayo onto the serving plate.
- Remove the plastic wrap from each roll and arrange the rolls cut-side up.
- Sprinkle the coconut over the rolls and plate. Microplane lime zest over the rolls.
- Enjoy!
Categories: Lunch & Dinner