Swicy Mango Crispy Rice Sushi is a delicious fusion dish that combines the sweetness of mango with the crunch of crispy rice, all wrapped up in sushi-style rolls. This fun and flavorful dish is perfect as an appetizer or a unique party snack!
Ingredients
For the Crispy Rice:
- 2 cups sushi rice
- 2 1/2 cups water
- 1/3 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Oil for frying (vegetable or canola)
For the Sushi Rolls:
- 1 ripe mango, sliced into thin strips
- 1 avocado, sliced
- 1/2 cucumber, julienned
- 4 sheets nori (seaweed)
- Soy sauce (for serving)
- Wasabi and pickled ginger (optional, for serving)
For the Swicy Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon sriracha (adjust to taste)
- 1 teaspoon honey or agave syrup
- 1 teaspoon lime juice
Timing
Making Swicy Mango Crispy Rice Sushi takes about 30 minutes for preparation and cooking, plus cooling time for the rice.
Instructions
Step 1: Prepare the Sushi Rice
- Rinse Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook Rice: In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- Season Rice: In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Step 2: Form the Crispy Rice
- Shape the Rice: Once the rice has cooled, wet your hands and take a handful of rice. Press it firmly into rectangular shapes (about 1/2 inch thick) on a parchment-lined baking sheet. Repeat until all the rice is shaped.
- Chill: Place the shaped rice in the refrigerator for about 30 minutes to firm up.
Step 3: Fry the Crispy Rice
- Heat Oil: In a deep skillet or pot, heat oil to 350°F (175°C).
- Fry Rice Cakes: Carefully fry the rice rectangles in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 4: Prepare the Swicy Sauce
- Mix Ingredients: In a small bowl, whisk together the mayonnaise, sriracha, honey, and lime juice until smooth. Adjust the heat level by adding more sriracha if desired.
Step 5: Assemble the Sushi Rolls
- Lay Nori: Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
- Add Ingredients: Lay a crispy rice rectangle in the center of the nori. Top with a few strips of mango, avocado, and cucumber.
- Roll: Using the mat, carefully roll the nori over the filling, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- Slice: Use a sharp knife to slice the roll into bite-sized pieces.
Step 6: Serve
- Plate and Drizzle: Arrange the sushi rolls on a serving platter. Drizzle with the swicy sauce and serve with soy sauce, wasabi, and pickled ginger on the side.
Nutritional Information
Here’s a quick overview of the nutritional content of Swicy Mango Crispy Rice Sushi (per roll, based on 4 servings):
| Nutrient | Amount per Roll |
|---|---|
| Calories | 240 |
| Protein | 4g |
| Fat | 10g |
| Carbohydrates | 36g |
| Sugar | 5g |
Tips for Customization
- Add Proteins: Include cooked shrimp, crab, or tofu for added protein.
- Vegetable Variations: Substitute or add other vegetables like bell peppers, carrots, or radishes for extra crunch and color.
- Spice It Up: Adjust the spiciness of the swicy sauce by adding more or less sriracha.
Storage Instructions
Store any leftover crispy rice sushi in an airtight container in the refrigerator for up to 2 days. The crispy texture may soften over time, so enjoy them fresh!
Conclusion
Swicy Mango Crispy Rice Sushi is a fun and flavorful dish that brings together the best of sushi and crispy rice. With its vibrant colors and delicious flavors, it’s sure to impress your guests!
FAQs
Can I make the crispy rice ahead of time?
Yes, you can prepare the crispy rice and store it in the refrigerator for a day before assembling the sushi.
What can I use instead of nori?
If you prefer a nori alternative, consider using rice paper or lettuce leaves for a fresh wrap.
Swicy Mango Crispy Rice Sushi Recipe
Prep Time:
30 minutes
Total Time:
30 minutes
Ingredients
- For the Crispy Rice:
- • 2 cups sushi rice
- • 2 1/2 cups water
- • 1/3 cup rice vinegar
- • 2 tablespoons sugar
- • 1 teaspoon salt
- • Oil for frying (vegetable or canola)
- For the Sushi Rolls:
- • 1 ripe mango, sliced into thin strips
- • 1 avocado, sliced
- • 1/2 cucumber, julienned
- • 4 sheets nori (seaweed)
- • Soy sauce (for serving)
- • Wasabi and pickled ginger (optional, for serving)
- For the Swicy Sauce:
- • 1/4 cup mayonnaise
- • 1 tablespoon sriracha (adjust to taste)
- • 1 teaspoon honey or agave syrup
- • 1 teaspoon lime juice
Instructions
Step 1: Prepare the Sushi Rice
- Rinse Rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- Cook Rice: In a rice cooker or pot, combine the rinsed rice and water. Cook according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender.
- Season Rice: In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.
Step 2: Form the Crispy Rice
- Shape the Rice: Once the rice has cooled, wet your hands and take a handful of rice. Press it firmly into rectangular shapes (about 1/2 inch thick) on a parchment-lined baking sheet. Repeat until all the rice is shaped.
- Chill: Place the shaped rice in the refrigerator for about 30 minutes to firm up.
Step 3: Fry the Crispy Rice
- Heat Oil: In a deep skillet or pot, heat oil to 350°F (175°C).
- Fry Rice Cakes: Carefully fry the rice rectangles in batches until golden brown and crispy, about 2-3 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 4: Prepare the Swicy Sauce
- Mix Ingredients: In a small bowl, whisk together the mayonnaise, sriracha, honey, and lime juice until smooth. Adjust the heat level by adding more sriracha if desired.
Step 5: Assemble the Sushi Rolls
- Lay Nori: Place a sheet of nori on a bamboo sushi mat or a clean surface, shiny side down.
- Add Ingredients: Lay a crispy rice rectangle in the center of the nori. Top with a few strips of mango, avocado, and cucumber.
- Roll: Using the mat, carefully roll the nori over the filling, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- Slice: Use a sharp knife to slice the roll into bite-sized pieces.
Step 6: Serve
- Plate and Drizzle: Arrange the sushi rolls on a serving platter. Drizzle with the swicy sauce and serve with soy sauce, wasabi, and pickled ginger on the side.
