Mango Avocado Sushi Roll (vegan)

An easy and delicious inside-out uramaki sushi roll filled with fresh mango and ripe avocado.  Fantastic drizzled with a smooth mango sauce.  You can easily create a spectacular Mango Avocado specialty roll topped with avocado, mango sauce, and chopped nuts! Naturally plant-based, vegan, and gluten-free.

One of my favorite foods of all time is sushi. And while I enjoy going out for sushi, I truly enjoy making it. There are so many variations. Some of my favorites include my Vegan Philly Roll, Tropical Crunch Uramaki, California Vegan Sushi Roll, Peanut Avocado Sushi Roll, and Green Veggie Maki.  If you enjoy sushi as much as I do, you really should check out these rolls. Each our unique – in fillings, flavors, and appearance.

And they’re all incredible.

To make sushi rolls, you need a sushi mat. You can get bamboo sushi mats in the ethnic foods aisle at your local grocery store for a few dollars. You can also buy them online. You can also purchase plastic mats that may be easier to clean. I simply wrap my bamboo sushi mat with plastic wrap, which makes clean-up a breeze.

On the other hand, if you don’t have a bamboo rolling mat or just aren’t interested in making a sushi roll, consider making my Spicy Salmon Sushi Stack. No nori or sushi mat is required. The best part about these sushi recipes is that they are all really easy to make, plant-based, vegan, gluten-free, and DELICIOUS!

But since you are here for this Mango Avocado Sushi Roll, let’s get started!!

You’ll also need some toasted nori seaweed. I like cutting the nori sheets in half or at least in two-third sheets so that they aren’t too big around. Apply the seasoned sushi rice evenly on the toasted nori and sprinkle some sesame seeds on top (if you choose) before flipping the covered nori sheet over on your bamboo sushi mat.

Next is the seasoned sushi rice. Instant Pot Seasoned Sushi Rice is super easy to make in a pressure cooker or rice cooker. Though the number one reason I like cooking my sushi rice in my Instant Pot is because it always turns out PERFECT. White sushi rice takes four minutes on high pressure with a natural release. Then stir in a little rice wine vinegar, agave syrup or sugar, and a dash of salt.

I like covering my seasoned sushi rice with a wet cloth or paper towel to keep the rice from drying out. The linked post and Notes section below contains the measurements and ingredients for an easy tried-and-true seasoned sushi rice.

The next ingredients are mango and avocado. They pair so well together. While the mango is fresh, bright, fragrant, and slightly sweet; the avocado is rich, creamy, and indulgent.

Before we proceed, I have to ask: How do you cut your mango? Everyone has their preferred method.

I like cutting both ends off of my mango. Then standing it up on one end on the cutting board, I use a paring knife to peel the skin off. Then, still on its end, I turn the mango so that I can see the direction of the seed. Then I slide a large sharp knife alongside the flat side of the seed. I turn it around and slide the knife alongside the seed again. Then I remove the fruit from the edges and slice it up.

We had two large mango trees when I was a child – one in the front yard and one in the back. This is, by far, the easiest way to peel and cut a mango.

As for the avocado, I like to slice my avocado in half, remove the pit, and remove the peel by taking an edge and literally peeling it off. Once the pit is removed, I place each half of the avocado on the cutting board and slice the avocado into half-inch slices.

Then I remove the crescent ends that formed around the pit.Not only does it make it easier to roll, it also provides you with ample shorter pieces to fully incorporate the avocado in every bite.

Now that our ingredients are prepped, it’s important to organize the sushi rolling workspace.

I like placing my wrapped sushi mat on the center of a large cutting board, along with my slices of avocado and mango, sesame seeds, half-sheets of toasted nori, seasoned sushi rice next to it, and a small bowl of water and towel or paper towel.

To assemble your Mango Avocado Sushi Roll, start by placing one trimmed sheet of the nori shiny side down* on the plastic-wrapped bamboo mat. Wet your fingers on the wet paper towel and evenly spread about ½ cup of sushi rice across the toasted nori sheet. Sprinkle the rice with toasted sesame seeds. Then carefully flip the nori over so that the rice and sesame seeds are facing down.

About half an inch from the edge, place a slice of mango and a slice of avocado together in an even line from one end of the nori to the opposite end, using the shorter bits of avocado as needed to ensure the mango and avocado slices go from one end of the nori to the other.

To roll, lift the sushi mat up and curl over the sushi roll, carefully tucking the mango and avocado slices inside. It’s important that your mango and avocado are evenly distributed. It will make it much easier to roll and looks more appealing as well.

Continue rolling until the filling is fully enclosed and the edges of the nori seal to itself.

It’s important that you apply light pressure, and not too much. If you squeeze too tight, the avocado and mango slices may squeeze out of the roll. So try to apply firm, but gentle pressure evenly across the sushi mat as you roll it.

Once the sushi roll is rolled up, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll. Transfer the roll from the bamboo mat to the cutting board. Wipe the edge of a very sharp knife with the wet paper towel. Slice your sushi roll into six equal pieces by first cutting the roll in half, then cut each half into thirds.

Be sure to use a very sharp knife to cut your sushi rolls. I have found that it is much easier to clean your sharp knife blade with a wet paper towel after each slice. It removes the sticky seasoned sushi rice that can make slicing your sushi roll a bit difficult and messy. Now simply transfer your Mango Avocado Sushi Roll pieces to a serving dish, platter, or tray.

These rolls are fantastic when paired with the standard sushi fare of pickled ginger, soy sauce or gluten-free tamari, and wasabi. If you prefer, you can also enjoy them with a dollop of spicy mayo. But not when there are so many other options!!

This Mango Avocado Sushi Roll is a prime example of how versatile sushi can be. Sure, it contains fresh fruit and is fantastic all on its own with the traditional soy sauce (or gluten-free tamari), pickled ginger, and wasabi.

But it’s even better with a drizzle of Easy Mango Sauce over top. Mango Sauce is a silky smooth whole food plant-based and oil-free sauce and dressing made with fresh mango.  The colors and flavors are a match made in heaven. Like this Mango Avocado Sushi Roll, Easy Mango Sauce is naturally plant-based, vegan, oil-free, and gluten-free. You can find the recipe here.

But even better yet, you can easily create a specialty roll!! You know, those pricier sushi rolls that have the avocado impressively splayed on the outside with a special sauce and sprinkles on top?

Oh check it out!! While specialty rolls can cost a bit more at sushi restaurants, they don’t cost anything extra to make it yourself at home, just a little more time. As in a few minutes more. And since you already have all of the ingredients; you might as well have some fun. So let’s get creative!

To make a Specialty Mango Avocado Sushi Roll, layer thin slices of avocado on top… doesn’t this sushi roll look incredible? Kinda like a happy caterpillar.

Now you could stop right here and enjoy your gorgeous green Mango Avocado Specialty Roll creation…

Or you can go a step further and drizzle a little Easy Mango Sauce over top. If you’re feeling really spry, sprinkle a few chopped nuts or chives on top. You could even drizzle a little sriracha or red chili sauce over top. Bam!!

Trust me on this one. You will not be disappointed. It’s like being invited to eat at the cool kids’ table. You can’t help but wear a big smile for the rest of the day!!

So the choice is yours! You can keep your Mango Avocado Sushi Rolls plain. Or you can dress up your Mango Avocado Sushi Rolls with a little drizzle of some Easy Mango Sauce over top.

You can even spend a little extra time to create a Specialty Roll with thin avocado slices, Easy Mango Sauce, and sprinkles of nuts over top.

The key is to have fun and enjoy your sushi to your heart’s content.

One final note about advanced preparation.

Please do not make sushi rolls ahead for the next day. Sushi rolls tend to get hard and dry the day after they are made, especially when they cool in the refrigerator. If you want or need to prep the day before, you certainly can. Make and season the sushi rice and cut the nori sheets into halves. Peel and slice your mango. Have everything just about ready to go.

Then, when you’re ready to make sushi the next day, take the rice out of the refrigerator about an hour before you’re ready to make the sushi rolls. You can also warm your rice again.  Slice your avocado and prep your sushi creation space and roll away to your heart’s content. I have done this many many times with other sushi rolls and it normally works very well.

Get creative and have some fun rolling this Mango Avocado Sushi Roll today!

I hope you enjoy this Mango Avocado Sushi Roll as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 4 sheets of nori, broken or cut in half
• Seasoned Sushi Rice* (recipe below)
• 1-2 Tbsp sesame seeds (optional)
• 1 avocado, peeled and sliced in ½ inch strips
• 1 ripe mango, peeled and sliced in ½ inch strips
• Easy Mango Sauce (optional)
• Ginger, wasabi, soy sauce, chopped nuts (optional)

Instructions

1. Wrap a sushi mat with a long piece of saran wrap and fold the edges around to seal it nicely.
2. Lay one half sheet of nori shiny side down on the plastic-wrapped bamboo sushi mat.**
3. Set a small bowl with a wet paper towel and a little water next to your mat.

1. Wet your fingers on the paper towel and place about ½ cup of sushi rice in an even layer across the nori sheet. 
2. Sprinkle with sesame seeds, if desired.
3. Carefully flip the nori over so that the rice-sesame side is now facing down.

1. About half an inch from the edge, place the mango and avocado slices in a line from end to end.  Be careful not to overfill!!  You need to be able to roll it up.
2. Using the sushi mat and both hands, start rolling from the bottom of the roll, tucking the edge of the roll to fully enclose the filling.
3. Once you reach the end, use the mat to rotate the roll inside to make sure you have an even and consistent sushi roll.
4. Now use the wet paper towel to wipe the edge of a sharp knife.
5. Slice your sushi roll into 6 equal pieces – cut it in half first, then cut each half in thirds.
6. Wipe the knife with your wet paper towel in between each cut; otherwise the rice sticks.
7. Place your sushi on a serving dish and enjoy with soy sauce, pickled ginger, and wasabi or mango sauce.

Notes

* To make sushi rice, combine 1 cup of medium grain sushi rice and 1¼ cup water in an instant pot on high for 4 minutes.  After it naturally releases, add in 2 Tbsp rice vinegar, 1 Tbsp agave or maple syrup, and a dash of salt.  Keep covered with wet paper towel. 

** Sushi Golden Rule: the shiny side of nori is always placed on the outside of the sushi.

– This recipe makes about 6-8 half rolls, depending how much rice you use on each roll.  To make a full roll, spread about 1 cup of rice across a full nori sheet and proceed per instructions.