Ebi Mango Maki Recipe

Rinse the sushi rice under cold water in a fine-mesh sieve or bowl, swirling and draining until the water runs mostly clear (3–4 rinses). Drain 20–30 minutes.

Combine the rinsed rice and 1.6 cups water in a medium saucepan. Let sit 30 minutes if time allows (optional), then cover and bring to a gentle boil over medium heat. Once boiling, reduce to low and simmer 12–14 minutes until water is absorbed. Remove from heat and let sit, covered, 10 minutes.

While rice cooks, combine rice vinegar, sugar, and salt in a small bowl and stir until dissolved.

Transfer hot rice to a wooden or wide shallow bowl (hangiri or large bowl). Gently fold in the vinegar mixture using a rice paddle or spatula, cutting and fanning the rice to cool to near room temperature (about 10 minutes). Keep covered with a damp towel to avoid drying.

Prepare shrimp: if not already deveined/peeled, remove shell leaving tail intact, devein, and rinse. Pat dry with paper towels.

Make a shallow butterfly slit on the belly side of each shrimp and press gently so they lie flat (optional for presentation and easier rolling).

Season shrimp lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Poach/shallow simmer method: In a small sauté pan, bring 1.5 cups water and 2 tbsp neutral oil to a gentle simmer. Add shrimp and cook just until they turn pink and are opaque throughout, about 2–3 minutes depending on size. Do not overcook. Remove shrimp to an ice bath to stop cooking, then drain and pat dry. If you prefer, you can steam or briefly blanch shrimp instead.

Peel and slice the mango into long thin strips about 1/4-inch thick. Reserve a few thin slices for top garnish if desired. Chop remaining mango into slightly thicker strips for filling.

Seed (if needed) and cut the cucumber into long, thin matchsticks. If using seeded cucumber, scoop seeds out before slicing.

If using avocado, slice thinly lengthwise and brush lightly with a few drops of rice vinegar or lemon to prevent browning (optional).

Make spicy mayo: in a small bowl, mix 2 tbsp mayonnaise with 1/2 tsp sriracha (or to taste). Transfer to a squeeze bottle or small piping bag for neat application. Reserve the rest of the mayonnaise for serving or dressing.

Prepare your rolling station: bamboo sushi mat lined with plastic wrap (optional) to prevent sticking, a small bowl of water or rice vinegar for wetting hands, a sharp knife, and a clean cutting board.

Place 1 nori sheet shiny-side down on the mat. With wet hands, take roughly 3/4 to 1 cup of sushi rice and evenly spread a thin layer over the nori, leaving a 1-inch (2.5 cm) strip at the far edge free of rice to seal. Press rice gently — don’t smash.

Across the center of the rice, lay a row of 4–5 prepared shrimp (tails pointing toward the edge nearest you or tucked inside depending on presentation), followed by mango strips (about 6–8 strips), cucumber matchsticks, and avocado slices (if using). If you prefer shrimp on top of the roll (inside-out or uramaki presentation), place shrimp on top of the rice instead and sprinkle sesame on exposed nori before rolling — this recipe describes a classic hosomaki/inside roll with fillings inside.

Lift the mat edge closest to you, fold it over the fillings, and roll forward, applying even pressure to form a tight cylinder. Continue rolling until the seam meets the bare nori strip; wet the strip with a little water and press to seal. Use the mat to compress gently and shape the roll for 10–20 seconds.

Repeat with the remaining nori, rice, and fillings to make 2 rolls (about 20 pieces total).

Using a very sharp knife dipped in water (wipe between cuts), slice each roll into 8–10 pieces depending on preferred thickness. Clean the knife between slices for neat edges.

Arrange maki on a plate. Drizzle or dot spicy mayo over the pieces, sprinkle toasted sesame seeds, and top with reserved thin mango slices or a small shrimp tail for presentation if desired.

Serve immediately with soy sauce, pickled ginger, and wasabi on the side.