Mango Madness Sushi Roll

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

Recipe by Chef Mikel Anthony with Chef's Roll

Mango Madness Sushi Roll

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Ingredients

  • nori dried seaweed sheets
  • mango slices
  • avocado slices

Sushi Rice

  • 1 cup sushi rice
  • 1 tbsp vinegar
  • 1 tsp sugar

Mango Puree

  • 1 ripe mango
  • 1 tbsp ponzu
  • 1/2 tsp wasabi
  • water

Shrimp Tempura

  • 4 jumbo shrimp (16-20), butterflied flat
  • Tempura batter mix

Imitation Crab Mixture

  • 4 oz imitation crab
  • 2 tbsp mayonnaise
  • 1/2 tsp crab seasoning or to taste
  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS2

Recipe by Chef Mikel Anthony with Chef's Roll

Instructions

Sushi Rice

  1. Cook rice according to package instructions with the addition of vinegar and sugar.

Mango Puree

  1. Puree mango with ponzu and wasabi until smooth.

  2. Cook over medium heat until mixture coats the back of a spoon.

  3. Let cool.

Shrimp Tempura

  1. Prepare tempura batter, dip prepared shrimp into batter and fry.

  2. Let cool before assembly.

To Assemble

  1. Place Nori seaweed flat.

  2. Dip your hands in the water.

  3. Lay a thin layer of rice down in the middle and push out towards the edges until paper is covered.

  4. Place a thin layer of crab mixture, about ½ inch thick, in the middle from one side to the other.

  5. Top with avocado, mango, two pieces of shrimp with tails out.

  6. Roll into a cylinder and slice into 8 pieces.