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Mango Madness Sushi Roll

Prep Time

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Cook Time

10 min

Servings

2

Recipe by Chef Mikel Anthony with Chef’s Roll

Ingredients

nori dried seaweed sheets
avocado slices
mango slices

SUSHI RICE

1 cup sushi rice
1 tsp sugar
1 tbsp vinegar

MANGO PUREE

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

SHRIMP TEMPURA

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

IMITATION CRAB MIXTURE

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

Instructions

SUSHI RICE

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

MANGO PUREE

Puree mango with ponzu and wasabi until smooth.
Cook over medium heat until mixture coats the back of a spoon.
Let cool.

SHRIMP TEMPURA

Prepare tempura batter, dip prepared shrimp into batter and fry.
Let cool before assembly.

TO ASSEMBLE

Place Nori seaweed flat.
Dip your hands in the water.
Lay a thin layer of rice down in the middle and push out towards the edges until paper is covered.
Place a thin layer of crab mixture, about ½ inch thick, in the middle from one side to the other.
Top with avocado, mango, two pieces of shrimp with tails out.
Roll into a cylinder and slice into 8 pieces.

Categories: Lunch & Dinner