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Avocado And Mango Uramaki Recipe
How to make Avocado And Mango Uramaki
The combination of avocado with mango is just so unique and delicious. These fresh and creamy rolls when paired with wasabi and soy sauce surely makes a heavenly trio.
- Total Cook Time 30 mins
- Prep Time 20 mins
- Cook Time 10 mins
- Recipe Servings2
Ingredients of Avocado And Mango Uramaki
- For the sushi rice:
- 1/2 cup Japanese Sticky Rice
- 1/5 cup Vinegar
- 1/5 cup Sugar
- 1 tsp Salt
- For The Sushi Rolling
- 1 bowl Avocado
- 1 bowl Alphonso Mango
- 1 tsp Wasabi Paste
- 1 nos Sushi Nori
- 1 tbsp Gari
- 2 tbsp Soy
- 1/2 tsp Black Sesame Seed
- 1/2 tsp White Sesame Seed
How to Make Avocado And Mango UramakiHideShow Media
Wash and rinse the sushi rice in running water to extract the excess starch from the rice grains. (process to be repeated 5 times).
Boil the sushi rice with water with the ratio of 1:1 ¼.
Make the sushi vinegar by mixing vinegar, sugar and salt.
Once the rice is cooked, mix the rice and the sushi vinegar together and keep it covered with a moist cloth until used further.
For rolling the sushi
Place the nori sheet on the sushi mat and uniformly spread a handful of sushi rice on the sheet.
Sprinkle a mix of white and black sesame seeds on the sushi rice.
Flip the nori sheet in such a manner that the sushi rice is facing the sushi mat
Place the cut alphonso mango and avocado on the nori sheet.
Gently roll the sushi into a square shape applying even pressure throughout the roll and cut into 8 equal pieces with a sharp knife.
Serve it with gari, wasabi and soy.
Please try to cut mango and avocado length wise.