These easy mango sushi rolls combine sweet mango with creamy avocado and crunchy green onions. They are so fun to make and totally addictive!
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Fresh mango roll sushi lets you add even more mango to your day, and they're so simple to make!
Just make sushi rice in your Instant Pot or on the stovetop, spread it onto seaweed, and layer on your sliced mango, avocado, and green onion. Roll, slice, and serve.
If you've never made your own sushi before, don't panic. I've got detailed instructions and a video to help you roll like a pro.
✓ Ingredients and substitutions
- sushi rice - Using proper sushi rice is ideal, but you can make this recipe work with short or medium grain white rice. I've even made mango sushi rolls with long grain rice before!
- agave nectar and rice vinegar - To season the sushi rice.
- fresh mango - Fresh, sliced mango is the star of this roll!
- avocado - You don't have to put avocado into your mango rolls, but I just love that creamy, contrasting texture!
- green onion - Adds a little umami and crunch that contrasts so well with the mango and avocado.
- sesame seeds - These are optional, but I like to sprinkle them on top for some protein and crunch. The nutritional information in the recipe includes the sesame seeds.
🥣 How to make mango roll sushi
Make the sushi rice.
To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for five minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Prep the mango, avocado, and green onion while the sushi rice is cooking.
Now, you're ready to make the mango rolls!
Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to spread the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
On the side opposite the 1" strip, arrange a strip of mango, avocado, and green onion. You want the ingredients to go all the way to the edge of the roll.
It's time to roll! Start on the side with the filling, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. If you have a sushi mat, you can use it, but you can roll without one. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal. Use a sharp knife to slice into pieces.
Repeat with the remaining pieces of nori and filling ingredients. Serve immediately.
💡 Helpful tips
- Make sure you use moist fingers to handle the sushi rice to keep the rice from sticking to your hands.
- When you spread out the rice, make sure you leave about ½" of seaweed uncovered. This little strip at the end is what you'll use to seal your roll closed. You roll it up starting from the end opposite that one.
- Gently press the sushi as you roll. You want the roll firm, but don't press so hard that you split the nori.
🫙 Storage directions
It's best if you can eat your mango rolls on the day that you make them. The rice tends to dry out and harden in the refrigerator, so the texture is best day-of.
It will keep in the fridge for a day or two, just know that the texture won't be as good as the day that you make it.
💬 Frequently asked questions
Yeah, it does! Sweet, succulent mango combines like a dream with creamy sushi rice and zesty green onion. It's so perfect rolled up in tender sushi rice and crunchy nori sheets.
You sure can! Sushi actually refers to a method for cooking the rice, so as long as you're making sushi rice, you're making sushi! Check out my other vegan sushi recipes for more inspo.
If you can get your hands on sushi rice, it's ideal, but you can make it work with other styles of rice. Short grain rice is your next best option, since it cooks up sticky, making it easier to slice the roll.
But I've made sushi with long grain rice before in a pinch! I do recommend white rice over brown, since brown rice isn't as sticky when cooked, but you can use short grain brown rice and just be prepared for sushi rolls that won't be as tidy.
🍱 More vegan sushi recipes
📖 Recipe
Mango Roll Sushi
Ingredients
For the sushi rice
- 1 ¼ cup water
- 1 cup sushi rice or short grain white rice
- 1 tablespoon seasoned rice vinegar
- 1 tablespoon agave nectar
For the filling
- 3 nori sheets
- 1 ripe mango sliced into strips
- ½ Haas avocado sliced into strips
- 2 to 3 green onions separated into long pieces
- 3 teaspoons sesame seeds optional
Instructions
Make the sushi rice.
- To make the rice in the Instant Pot: Combine the rice and water in the Instant Pot. Stir to combine, then lock the lid and cook for 5 minutes with a 10-minute natural release. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
- To make the rice on the stove: Bring the water to a boil in a saucepan on high heat, then add the rice. Cover the pan, reduce the heat, and simmer for 18 to 22 minutes. Remove the pan from the stove, but leave the lid on and let the rice steam for another 10 minutes. Stir in the rice vinegar and agave nectar, then transfer to a bowl to cool.
Make the mango rolls.
- Fill a small bowl with water. Grab your first nori sheet, and place it shiny side down on a dry surface. Wet your fingers in the water, and use them to spread the sushi rice all over the nori sheet, leaving about a 1" strip uncovered along one side.
- On the side opposite the 1" strip, arrange a strip of mango, avocado, and green onion. You want the ingredients to go all the way to the edge of the roll.
- It's time to roll! Start on the side with the filling, and gently roll toward the 1" uncovered strip of nori, pressing gently as you go. If you have a sushi mat, you can use it, but you can roll without one. When you get to that uncovered bit of nori, dip your fingertips into the bowl of water, and sprinkle it onto that part of the nori. Gently finish rolling, pressing lightly as you roll back and forth to make a seal. Use a sharp knife to slice into pieces.
- Repeat with the remaining pieces of nori and filling ingredients. Serve immediately.
Got a question? Tried this recipe? Leave a reply!