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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, so imagine this: a warm summer evening, a gentle breeze, and you, sitting down to a bowl bursting with sunshine. That's the feeling I wanted to capture when I created this Mango Tango Sushi Bowl. I remember being in Hawaii last year, and the explosion of fresh, local mangoes was just unreal. One day, after a sushi-making class (yes, I'm that person on vacation!), the idea hit me: why not combine the two? And honestly, I haven't looked back since. I think you're really going to enjoy this twist!
Now, I know what you might be thinking: mango and sushi? Seriously? Trust me on this one. The sweetness of the mango perfectly complements the savory rice and nori, while the avocado adds a creamy texture that ties everything together. Add a sprinkle of sesame seeds and a drizzle of soy sauce, and you've got yourself a flavor explosion that's both unexpected and totally addictive. It’s really a party in your mouth, I swear! And its SO easy to change it up, just use what you have at home! Plus, it's incredibly versatile. Don't have mango? Pineapple works wonders too. Feeling adventurous? Add a little bit of sriracha mayo for a spicy kick. Get creative and make it your own!
Required Equipments
- Medium Saucepan
- Mixing Bowl
- Cutting Board
- Sharp Knife
- Rice Cooker (optional)
Mango Tango Sushi Bowl: Frequently Asked Questions
Mango Tango Sushi Bowl
Dive into a burst of tropical flavors with our Mango Tango Sushi Bowl! This vibrant and refreshing bowl combines the sweetness of mango with the savory elements of sushi, creating a dish that's both healthy and incredibly satisfying. Perfect for a quick lunch or a light dinner, it's a delightful twist on traditional sushi that you will absolutely adore.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 15 minutes
Cook Time: 18 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cook the sushi rice: Rinse 1 cup of sushi rice under cold water until the water runs clear (about 3-4 minutes). This removes excess starch and helps achieve the perfect sticky texture. Then, in a medium saucepan, combine the rinsed rice with 1 1/4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes, or until all the water is absorbed. Remove from heat and let it sit, covered, for 10 minutes. Fluff with a fork and let it cool slightly.
- Prepare the sushi vinegar: While the rice is cooking, prepare the sushi vinegar. In a small saucepan, combine 2 tablespoons of rice vinegar, 1 tablespoon of sugar, and 1/2 teaspoon of salt. Heat over low heat, stirring until the sugar and salt are dissolved. Do not boil. Let it cool.
- Season the rice: Once the rice is slightly cooled, gently fold in the sushi vinegar mixture. Be careful not to mash the rice. The goal is to evenly coat the grains with the vinegar mixture. Taste and adjust the seasoning if needed. You might prefer it a little sweeter or more tangy, and that's perfectly fine!
- Prepare the mango: Peel and dice 1 ripe mango into small, bite-sized pieces. Make sure you choose a mango that's firm but ripe, so it holds its shape and doesn't get mushy.
- Prepare the avocado: Halve, pit, and slice 1 ripe avocado. Gently remove the slices from the skin and set aside. Pro tip: Brush the avocado with a little lemon juice to prevent browning.
- Slice the cucumber: Thinly slice 1/2 of a cucumber. You can use a vegetable peeler to create thin ribbons or slice it into rounds.
- Assemble the bowl: Place a layer of seasoned sushi rice at the bottom of a bowl. Arrange the diced mango, sliced avocado, and cucumber slices on top of the rice. You can get creative with the arrangement and make it look pretty!
- Add the finishing touches: Sprinkle 1 tablespoon of sesame seeds over the bowl. Drizzle with 2 tablespoons of soy sauce (or tamari for a gluten-free option). If you’re feeling a little sassy, a drizzle of sriracha mayo adds a great kick. This is totally optional, but I HIGHLY recommend it. I think I am addicted, honestly. Sometimes, I even add a bit of wasabi for an extra zing!
- Serve and enjoy: Serve the Mango Tango Sushi Bowl immediately and enjoy the explosion of flavors! I can't guarantee you will not go for seconds. And if you do that's okay! Life is too short to deprive yourself!
📝 Notes
- For a vegan version, ensure your soy sauce is vegan-friendly.
- Add a sprinkle of red pepper flakes for an extra kick.
- Feel free to add other toppings like edamame or seaweed salad.
🍎 Nutrition
Calories: 520 kcal
Protein: 8 g
Fat: 18 g
Carbohydrates: 85 g
Fiber: 7 g
Calcium: 35 mg
