How to make Sushi: Mango Salmon Roll

fresh salmon

🥗Healthier: smoked salmon

💰Cheaper: canned salmon

Canned salmon provides a budget-friendly option while still offering protein.

ripe mango

🥗Healthier: sliced kiwi

💰Cheaper: sliced apple

Sliced apple offers a crunchy texture at a lower cost.

Shave off all the skin off the cucumber with a potato peeler.

Cut off both ends of the cucumber and cut the remaining piece in half.

Carefully skin the outer layer of the cucumber in a spiral movement until near the core.

Cut the outer layer of the cucumber in half and chop it into small long pieces.

For the avocado, cut off the small end and work the knife around the seed to make four equal pieces.

Twist to remove the pieces from the seed and peel the skin off each piece.

Slice the avocado into skinny equal slices.

Peel the skin off the rounded part of the mango and slice it into small pieces.

Coat one nori sheet with sushi rice, not too much but also not too little.

Turn the nori around and assemble the interior with avocado, cucumber, and crab meat.

Lightly roll it up with your hands, then use the rolling mat to shape it.

Cut the salmon into long medium-sized rectangles, each about half the roll's length, and place them on top.

Layer the salmon with mango slices, overlapping them slightly for texture.

Cover the roll with plastic wrap to secure it while using the rolling mat again.

Cut the rolls into fourths first, then cut each piece in half to end up with 8 even slices.

Use the mat to secure the structure, then carefully remove the plastic wrap.

Place the roll onto a serving plate.

Cut the olives in half and cut the cherries in half as well.

Lightly drizzle the roll with eel sauce and place olives and cherries on each roll.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens