Ingredients
Scale
- 2 cups sushi rice
- 2 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 ripe mango, cut into thin strips
- 1/2 cup shredded coconut, either sweetened or unsweetened
- 1 ripe avocado, cut into slices
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 sheets nori (seaweed)
- Soy sauce, for dipping
- Lime wedges, for serving
Instructions
- Rinse the sushi rice thoroughly under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with water and bring it to a boil.
- Once boiling, lower the heat, cover, and let it simmer for about 18-20 minutes, or until the rice is fully cooked and the water has evaporated.
- After cooking, remove from heat and let it rest, covered, for an additional 10 minutes.
- In a separate small bowl, whisk together the rice vinegar, sugar, and salt until fully dissolved.
- Once the rice has cooled slightly, gently fold this mixture into the rice, ensuring the grains remain intact.
- Allow the rice to cool completely to room temperature.
- Set up your sushi rolling area by placing a bamboo mat on a flat surface.
- Lay a sheet of nori, shiny side facing down, on the mat.
- Moisten your hands to prevent sticking, then take a portion of the sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving a 1-inch border at the top.
- Evenly distribute the shredded coconut over the rice layer.
- Place a few strips of mango and avocado in the center of the rice.
- Dust with chili powder and cayenne pepper if desired for an extra kick.
- Starting from the edge closest to you, carefully roll the sushi away from you, tucking in the filling as you go.
- Roll it tightly but not excessively, and use a bit of water on the top edge of the nori to seal the roll.
- With a sharp knife, cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts for neater slices.
- Repeat the rolling process with the remaining ingredients.
- Serve your vibrant sushi rolls with soy sauce and lime wedges for a refreshing touch.
Notes
- Ensure the sushi rice is cooled to room temperature before rolling.
- Use a sharp knife to cut the rolls for clean slices.
- Adjust the amount of chili powder and cayenne pepper according to your spice preference.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Rolling
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg