📖 Instructions

1. 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.
2. 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.
3. 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!
4. 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.
5. 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.
6. 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.
7. 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!
8. 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!
9. 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!