Avocado Cucumber Beet Mango Sushi Roll Recipe

What is this Sushi Roll?

We wanted to create a Vegan Sushi Roll, a sushi recipe that anybody could eat, and that's how we came up with this Avocado, Cucumber, Beet, and Mango Sushi Roll.

This roll is an inside out uramaki roll. That means that there is seasoned Japanese rice on the inside and on the outside of the nori seaweed.

Inside out sushi rolls are some of our favorite sushi and each modern version is based on the classic California sushi roll.

That said, traditionally, sushi rolls are not prepared that way in Japan. You get maki (just rice on the inside) rolls in Japan but inside out have also picked up on popularity over the years in Japanese cities.

This fresh sushi roll is prepared completely plant-based, meatless and without raw seafoods.

Ingredients

Here is an overview of what you need to get to make this vegetable mango sushi roll.

All US and metric measurements can be found with details in the recipe card further below.

• Japanese Seasoned Sushi Rice – Please, follow our instructions to make the best sushi rice from scratch.
• Nori Seaweed
• Avocado – will be used as a topping
• Cucumber, fresh
• Beet, cooked or pickled – cook your beets or buy cooked beets OR use pickled beets.
• Ripe Mango, fresh

Avocado, cucumber, beet, and mango make for a wholesome nutritious combo. The flavors compliment each other and the colors literally pop!

Topping Ideas

Toppings are very optional but add to the aesthetics and presentation of your homemade Veggie mango sushi roll.

We used pickled shredded daikon radish as a topping in the pictures. This pickled Japanese radish is also known as Takuan but Momoko came up with a shredded version, and we intend to share a recipe in the coming months.

• Sesame Seeds – white or black or both
• Fresh Herbs – as in cilantro and shiso.
• Chopped Green Onion stalks
• Seaweed Pearls

Equipment

You will require to get a proper bamboo sushi mat wrapped in clear cling film (aka plastic wrap), so that the outer rice layer doesn't get stuck on the bamboo mat.

The cling film simplifies the process, and it will be much easier for you to roll a tight firm roll. Another option is to use a silicone sushi mat.

I also recommend cutting the sushi roll with a large 8 or 10 inch Chef knife. Here it's important to cut through each slice with a sharp quick motion.

After cutting each slice, wipe your knife on a clean damp kitchen towel to remove excess stickiness. Cutting through the slices will be much easier that way.

How to make it?

I show you in a nutshell here how this sushi roll comes together so that you get a quick overview.

Step 1

Prepare your ingredients.

Cut nori sheet into two

Peel and slice the mango, peel and cut the cucumber into quarters lengthwise and remove the seed core, peel and cut the Avocado into slices.

Keep cooked or pickled cut beet and seasoned sushi rice ready.

Step 2

Place and stick cooked rice on the full side of the nori sheet. This is your outer sushi side.

Turn around the same sheet and stick the remaining rice on the nori by keeping a 1 inch or about 2 centimeter strip without rice at the top. This is your inner sushi filling side.

Step 3

Place the beet, mango, cucumber lengthwise in a line over the rice. This will be your filling.

Step 4

Carefully roll the mat in to shape a tight and firm sushi roll.

Step 5

Place avocado slices over the sushi roll and keep a clean wrap over that. With the sushi mat, press gently down to shape the avocado over the roll. The avocado should stick on the roll.

Step 6

Place the roll over a cutting board and cut into 8 (9 or 10) equal large sizes.

Serve up with or without a topping of your choice.

Tips

• Use only cooked prepared Sushi rice. Japanese sushi rice is a short-grain variety that is cooked and seasoned with a rice vinegar sugar blend.
• Wrap cling film around your sushi mat. The bamboo mat is called a makisu.
• Stick a thin layer of rice over your nori sheet. Spread out the rice, it shouldn't be thicker than a bamboo mat (as a thickness reference) but an even layer.
• Place the filling in such a way so that everything fits as per the thickness and length of your vegetables and mango.
• Slowly roll in holding tight down with both your hands. The roll should be tight and not loose.
• Get a large knife to cut easily through the sushi roll
• Keep a small bowl of water at the side. Dip and clean your knife after cutting every sushi slice with the water and a paper towel or clean kitchen towel.

Serving Ideas

The best way to enjoy sushi rolls, in my opinion at least, is with regular thin soy sauce mixed with wasabi paste.

An unconventional ingredient, but equally tasty, instead of soy sauce, is a citrus ponzu sauce.

Sushi is always served with pickled ginger slices, which help clean the palate.

You may also choose to serve your modern sushi roll with western-style preferred sauces, such as a Japanese Kewpie style Mayonnaise and Spicy Sriracha Mayonnaise.

As a suitable side dish, I can recommend a napa cabbage salad or a kani crab stick salad.

Storing

It's best to consume the sushi on the same day and avoid keeping it in the fridge for too long, as the rice tends to harden and the rolls may turn dull.

Sushi rolls don't maintain their freshness well and should be consumed right after preparation.

That said, you can prep your mango and vegetable-filled sushi roll a night ahead to take to your office as your lunch the next day.

The recipe doesn't include raw seafood ingredients and remains good for much longer compared to other sushi rolls.

Just place the cut cucumber, beet, and mango filled and avocado topped sushi slices into a rectangular glass container. The glass containers with bamboo lids look great, and I recommend the IKEA ones if you can get them.

Add to the sushi some pickled ginger and soy sauce which can be filled in small fish shaped soy sauce containers (these are my favorites).

FAQs