Description
Sushi gets a vibrant makeover with this recipe featuring colorful veggies and a spicy mayo. Perfect for a light lunch or appetizer!
Ingredients
Units
Scale
- 1 cups (237 ml) sushi rice
- 3 tbsp rice vinegar
- Pinch of salt
- 2 sheets nori (dried seaweed)
- 1/2 large Divine Flavor cucumber (quartered lengthwise)
- 1 carrot (sliced into ribbons)
- 1/2 cups (118 ml) shredded red cabbage
- 1/2 large mango (sliced thin)
- 2 scallions (chopped)
- 1/2 avocado (sliced thin)
- 1/4 cups (59 ml) mayo
- 1 tbsp sriracha
- Soy sauce
Instructions
- Cook the sushi rice according to package directions. Let cool completely, then mix in the rice vinegar and salt.
- Place a sheet of nori on a clean surface or bamboo sushi mat. Scoop a handful of sticky rice onto the nori sheet and press it evenly, leaving a 1/2 inch border on one long side.
- Add a layer of cucumber in the center of the rice, followed by carrot ribbons, red cabbage, mango slices, avocado slices, and scallions. Do not overstuff.
- Moisten the 1/2 inch exposed border of the nori with water. Roll the sushi away from you, tucking in the vegetables, and press to seal.
- Using a sharp knife, slice the sushi into 8 even pieces.
- To make the spicy mayo, mix together mayonnaise and sriracha.
- Spoon or drizzle the spicy mayo over the sliced sushi.
- Serve sushi with soy sauce.
Notes
- For perfectly rolled sushi, use a bamboo rolling mat and moisten your hands to prevent sticking.
- If you don’t have mango, substitute with ripe papaya or peaches for similar sweetness.
- Store leftover sushi rolls in an airtight container in the refrigerator for up to 24 hours.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: Japanese
Nutrition
- Serving Size: 4 rolls
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 10