Vegetable Roll with Mango

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Important! If you are making a roll that does not have a nori sheet on the outside, wrap the mat in plastic wrap, otherwise everything will stick to the mat and the roll will fall apart. Preparing the seaweed is necessary to prevent the roll from turning out like a snail. The roll should be cut with a sharp knife to maintain its shape. Prepare a bowl with water and lemon juice, or water + rice vinegar in advance. Wet your hands in it before placing the rice and the knife when cutting the roll.

Ingredients

Rice - 14.1 oz
Orange Bell Peppers - 1 piece
Dried Nori Seaweed - 5 pieces
Cucumbers - 2 pieces
Avocado - 1 piece
Mango - 1 piece
Rice Vinegar for Sushi - to taste
Iceberg Lettuce - to taste

Step by Step guide

Step 1

Rinse the rice until the water becomes clear. Submerge the rice in cold water. Bring to a boil, cover, and let it simmer on low heat for 15–20 minutes. Add rice vinegar to the cooked rice. Stir and let it cool slightly.

Step 2

Peel the mango and avocado. Cut the cucumbers, bell pepper, avocado, and mango into strips. Roll the lettuce leaf.

Step 3

If the roll has only avocado as the filling (i.e., it is small), cut the square sheet of seaweed into two equal rectangles. If there is a lot of filling (like in the vegetable roll), then use the whole sheet or cut off one and a half to two sections from a whole sheet (there are markings on the sheet).

Step 4

Making the rolls (3 options): place the nori with the smooth side down on the mat, closer to your hands. Spread the rice over the sheet, leaving 1 cm at both the near and far edges. Place the filling at the edge closest to you; 1 — if you want the seaweed on the outside and the rice inside (as in the photo), spread a thin layer of rice on the nori sheet, add the filling on top of the rice, and roll it up; 2 — if you want the seaweed inside and the rice outside, do this: spread a thin layer of rice on the nori sheet, flip it rice-side down, and place the filling on the seaweed, then roll it up; 3 — if you want the seaweed inside and something like avocado on the outside (as in the photo), do this: spread a thin layer of rice on the nori sheet, place thin slices of avocado on the rice to cover the entire surface, flip it so that the avocado is on the bottom, and place the filling on the seaweed, then roll it up.

Step 5

Cut the small roll (with little filling, made from half a sheet of nori) into 6 equal pieces. Cut the large roll into 8 equal pieces. Serve with pickled ginger, wasabi, and soy sauce.