Sushi stuffed with mango, shrimp tempura, surimi, avocado, and served with a mango sauce.
SERVINGS: 2 rolls
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.
Sushi Rice
INGREDIENTS
- 1 cup Sushi rice
- 1 tbsp. Vinegar
- 1 tsp. Sugar
METHOD
- Cook rice according to package instructions with the addition of vinegar and sugar.
Mango Puree
INGREDIENTS
- 1 ea. Ripe mango, peeled and flesh cut away from the seed
- 1 tbsp. Ponzu
- ½ tsp. Wasabi
- Water, as needed
METHOD
- Puree mango with ponzu and wasabi until smooth.
- Cook over medium heat until mixture coats the back of a spoon.
- Let cool.
Shrimp Tempura
INGREDIENTS
- 4 ea. Jumbo shrimp (16-20), butterflied flat
- Tempura batter mix
METHOD
- Prepare tempura batter.
- Dip prepared shrimp into batter and fry.
- Let cool before assembly.
Imitation Crab
INGREDIENTS
- 4 oz. Imitation crab
- 2 tbsp. Mayonnaise
- ½ tsp. Crab seasoning, or to taste
METHOD
- Combine ingredients until well mixed.
To Assemble
INGREDIENTS
- Nori dried seaweed sheets
- Mango slices, ½ inch thick
- Avocado slices, ½ inch thick
METHOD
- Place Nori seaweed flat. Dip your hands in 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.
