Vegetable roll with mango
4 servings
40 minutes
Mango vegetable roll is a harmony of freshness and exoticism embodied in the traditions of Japanese cuisine. Tender, fragrant rice soaked in rice vinegar serves as a soft backdrop for crunchy vegetables and sweet mango, creating an amazing balance of flavors. Nori seaweed wrapping the roll adds a slight saltiness, while avocado contributes a velvety texture. This roll is a true celebration of colors and tastes, perfect for a light dinner or an exquisite appetizer. Served with spicy wasabi, pickled ginger, and soy sauce to highlight its sophistication. Inspired by the philosophy of Japanese gastronomy, the mango vegetable roll reveals the art of combining simple yet expressive ingredients, transforming an ordinary dinner into a gastronomic journey.
1
Wash the rice until the water is clear. Soak the rice in cold water. Bring to a boil, cover, and simmer on low heat for 15-20 minutes. Add rice vinegar to the cooked rice. Stir and let it cool slightly.
- Rice: 400 g
- Rice vinegar: to taste
2
Peel the mango and avocado. Cut cucumbers, peppers, avocado, and mango into sticks. Roll the lettuce leaf.
- Mango: 1 piece
- Avocado: 1 piece
- Cucumbers: 2 pieces
- Sweet pepper: 1 piece
- Iceberg lettuce: to taste
3
If the roll has only avocado filling (i.e., the roll is small), then the square sheet of seaweed should be cut into two equal rectangles. If there is a lot of filling (like in a vegetable roll), then we take a whole sheet or cut one and a half to two sections from a whole sheet (the sheet has markings).
- Dry seaweed nori: 5 piece
4
Making rolls (3 options): Place the nori shiny side down on the mat closer to your hands. Spread rice on the sheet leaving 1 cm at both near and far edges. Place filling at the near edge; 1 — if you want seaweed outside and rice inside (like in the photo), do this: spread a thin layer of rice on nori, add filling on rice, roll it up; 2 — if you want seaweed inside and rice outside: spread a thin layer of rice on nori, flip it so rice is down and place filling on seaweed then roll it up; 3 — if you want seaweed inside and something like avocado outside (like in the photo): spread a thin layer of rice on nori, place thin slices of avocado to cover all the rice surface, flip so avocado is at the bottom and place filling on seaweed then roll it up.
- Dry seaweed nori: 5 piece
- Rice: 400 g
- Avocado: 1 piece
5
Cut the small roll (with little filling, 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.
- Dry seaweed nori: 5 piece