Ingredients
Scale
For the rice
- 1 cup sushi rice (rinsed)
- 3 tbl rice vinegar
- Pinch of salt
For the rolls
- 2 sheets nori (dried seaweed)
- 1/2 large Divine Flavor cucumber (quartered lengthwise)
- 1 carrot (sliced into ribbons)
- 1/2 cup shredded red cabbage
- 1/2 large mango (sliced thin)
- 2 scallions (chopped)
- 1/2 avocado (sliced thin)
For the spicy mayo
- 1/4 cup mayo
- 1 tbl sriracha
- Soy sauce (for serving)
Instructions
- Cook the sushi rice according to package directions. Let cool completely, and then mix in the rice vinegar and salt.
- Place a sheet of nori on a clean surface or bamboo sushi mat, if using. Scoop a handful of the sticky rice directly onto the nori sheet, and press the rice with a spoon or your hands, until it is evenly distributed across. Leave a 1/2 inch border on the long side of one edge.
- Now you are ready to add the filling. Add a layer of cucumber in the center of the rice. Layer the carrot ribbons on top, then the red cabbage, mango slices, avocado slices, and scallions. Be careful not to overstuff.
- Dab your finger in some water and moisten the 1/2 inch exposed border of the nori with some water. Roll the sushi away from you, tucking in the vegetables as you go. Press the roll down slightly to make sure it is sealed.
- Using a very sharp knife, slice the sushi into 8 even pieces.
- To make the spicy mayo, mix together the mayo and sriracha until combined. Spoon over the top of the sliced sushi or transfer to a squeeze bottle and drizzle on top. Serve sushi with soy sauce for dipping!
- Category: Main, Side