Mango Mania Roll Recipe
Crab, avocado, crunch, topped with cream cheese deep fried, eel sauce, spicy mayo & mango.
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Ingredients
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Sushi Roll Ingredients
Sauce Ingredients
Method
Preparation of Sushi Roll
- 1
Cook the Sushi Rice
Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine with 1 1/4 cups of water in a rice cooker or a saucepan. Cook according to rice cooker instructions or bring to a boil, reduce heat, cover, and simmer for 20 minutes. Once cooked, let it cool to room temperature.
- 2
- 3
Assemble the Sushi Roll
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and spread a thin layer of cooled sushi rice over the nori, leaving a 1-inch border at the top. Arrange crab meat, avocado, and cucumber in a line across the center of the rice.
- 4
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, pressing gently to form a tight roll. Seal the edge of the nori with a little water. Repeat this process for the remaining nori sheets.
Frying the Roll
- 5
Prepare for Frying
Slice each sushi roll in half and then into bite-sized pieces. Dip each piece in cream cheese, coating all sides.
- 6
Coat with Panko
Roll the cream cheese-coated sushi pieces in panko breadcrumbs until well-coated.
- 7
Deep Fry the Rolls
Heat oil in a deep fryer or a deep pan to 350°F (175°C). Carefully place sushi pieces in the hot oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
Serving the Roll
- 8
Plate the Sushi
Arrange the fried sushi rolls on a serving platter. Drizzle eel sauce and spicy mayo over the top.
- 9
Garnish with Mango
Slice the mango into thin strips and arrange on top of the rolls for garnish. Serve immediately.
