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Mango Avocado Sushi Roll (Mango Maki, 4 Ways!)

Mango avocado maki sushi rolls taken from the side to show the fillings inside.
4 EASY ways to make Mango Avocado Sushi Roll, with step-by-step PICTURES! Say bye to sushi that falls apart with this ultimate mango maki guide!
Jem @ The Fruity Jem
Cook Time 45 minutes
Total Time 45 minutes
Serving Size 4 rolls

Ingredients

  • cooked sushi rice from 1 cup of uncooked sushi rice (see recipe notes below)
  • 1.5 Tablespoon sesame seeds either black, white, or mixed
  • 3-5 nori sheets use half a nori sheet for each roll of uramaki, and 1 sheet for the regular maki roll
  • 1 ripe mango sliced, more for toppings
  • 1 avocado sliced, more for toppings
  • ΒΌ cucumber seeds removed and sliced
  • mango sushi sauce for serving (optional, see notes)

Instructions

  • Prepare your sushi rice following the instructions in this Sushi Rice recipe.
  • Once your rice has cooled down, add in the sesame seeds. Mix well.

**Below are the Instructions for Uramaki (Inside Out Roll); for 3 other mango roll options (the easier versions), see the post & photos above.**

    Add the Fillings

    • Wrap your bamboo sushi mat with a cling wrap, covering both the front and the back side of the sushi mat.
    • Now place half a sheet of the nori, shiny side down.
    • Layer the rice on top of the nori. Use your rice paddle to spread the rice so that it covers the nori evenly, especially covering the corners and the edges of the nori. You can also use a regular tablespoon to help you with the corners to make it easier.
    • Then flip the nori so that the rice part faces down to the sushi mat, and you get the black nori on top.
    • To the bottom of the nori, add your mango, avocado, and cucumber in a horizontal strip.

    Roll the Sushi

    • Then lift up the bottom of the sushi mat using your thumbs. Use your other fingers to keep the sushi fillings in place as you start to roll the sushi up. Then gently massage your sushi to pack it in. You don't want to be too hard here so the filling won't go out of the sushi.
    • OPTIONAL: If you want to add the mango & avocado toppings on top, first make sure that your roll is placed in the middle of the sushi mat. Then layer the super thin slices of mango and avocado on top of the sushi roll.
      Lift up the top of the sushi mat to cover the sushi roll, then gently massage to pack it in. You do NOT want the sushi roll to move (so that the toppings will stay together nicely) in this step, which is why you want to place the roll in the middle of the sushi mat.
    • Whether or not you're adding the mango and avocado toppings, wrap the sushi with another piece of cling wrap. Then pack it gently again using the sushi mat.

    Slice and Serve

    • With the cling wrap on, cut the sushi roll in the middle into two, then cut each half into 3-4 pieces.
    • Serve with the optional mango sushi sauce, and you're done!

    Notes

    • Follow this Brown Sushi Rice recipe to prepare your sushi rice.
    • For serving, I recommend making this 5-Minute Mango Sushi Sauce if you have the time. If you're tight in time, feel free to serve the mango sushi as is, or serve it with soy sauce.
    • Please read the Tips and Tricks section in the post above to make this recipe without fail!
    • Also note that the instruction in the recipe card above is to make uramaki (inside out) rolls. For easier options, I explained the 3 other ways to enjoy mango sushi in the post above, including process pictures!