Mango Tango Sushi Roll Recipe
- 2 cups sushi rice
- 2 1/2 cups water
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Nori (seaweed) sheets
- Sushi grade Ahi tuna, thinly sliced (I get mine at Whole Foods)
- Sushi grade Ahi Salmon, thinly sliced
- 1 ripe mango, peeled, pitted, and thinly sliced
- 1 avocado, sliced
- Shichimi togarashi (Japanese seven-spice blend)
- Soy sauce, for dipping
- Pickled ginger and wasabi, for serving
Preparing the Sushi Rice:
1. Rinse the sushi rice under cold water until the water runs clear.
2. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions.
3. In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat, stirring until the sugar and salt dissolve. Allow the mixture to cool.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture using a wooden spatula. Be careful not to smash the rice; you want it to remain fluffy.
5. Let the seasoned rice cool to room temperature.
Rolling the Sushi:
1. Place a bamboo sushi rolling mat on a clean surface and put a sheet of plastic wrap on top. Place a sheet of nori, shiny side down, on the plastic wrap.
2. Wet your fingers with water to prevent sticking, then grab a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.
3. Sprinkle shichimi togarashi over the rice for a spicy kick.
4. Arrange slices of ahi tuna, salmon, mango, and avocado in the center of the rice.
5. Carefully lift the edge of the bamboo mat closest to you, and begin rolling the nori and rice over the filling, using the mat to shape it into a tight cylinder.
6. Seal the edge of the nori with a bit of water.
7. Using a sharp knife, dampened with water to prevent sticking, slice the roll into bite-sized pieces.
1. Arrange the Mango Tango sushi rolls on a serving platter.
2. Sprinkle additional shichimi togarashi on top for extra flavor and spice.
3. Serve with soy sauce, pickled ginger, and wasabi on the side.
Enjoy your homemade Mango Tango sushi rolls with the perfect rice and a flavorful twist of shichimi togarashi! Not comfortable making your own sushi rolls at home yet? Be sure to sign up for a class at Farm Fusion.
Equipment and supplies I love for making sushi:
What supplies are necessary and what supplies are just nice to have?
I may make money if you purchase through my links below.
Savoring Success: A Guide to Essential Sushi Supplies for Home Chefs
Essential sushi supplies every home chef should have.
1. Sushi Rice: The Heart of the Matter
Sushi rice, or shari, is the foundation of any great sushi dish. Look for short-grain Japanese rice, which is sticky enough to hold the ingredients together. Rinse the rice thoroughly to remove excess starch before cooking. A rice cooker can be a valuable investment to achieve perfect, fluffy sushi rice consistently.
Here is a link to some of my favorite's:
2. Sushi Mat (Makisu): Rolling with Precision
A bamboo sushi mat, or makisu, is an indispensable tool for rolling sushi. Covered with a sheet of plastic wrap or placed in a plastic bag, it prevents rice from sticking and helps you create tight, uniform rolls. Practice makes perfect, so don't be discouraged if your first attempts are a bit messy!
3. Sushi Knife: Slice and Dice
A sharp, long sushi knife, or sashimi knife, is essential for cutting through rolls with precision. Keep it moistened with water to prevent rice from sticking and ensure clean, beautiful slices.
Embarking on the journey of making sushi at home is not only a delicious endeavor but also an opportunity to showcase your creativity. With the right sushi supplies, you can create beautiful and flavorful rolls that rival those from your favorite sushi joint. Assemble your toolkit, experiment with flavors, and enjoy the process of crafting these bite-sized delights in the comfort of your own kitchen. Happy sushi making!