This Vegan Inside-Out Sushi Roll filled with mango, seasoned panko, sesame and sweet & spicy sriracha-mayo is not only easy to make but also incredibly addictive and utterly delicious! The perfect recipe to satisfy your next sushi craving!
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This Vegan Sushi Roll is packed with flavour – I guarantee you won’t miss the seafood!
This is definitely not a classic sushi roll. But hey, I think if you go the extra mile to make sushi yourself, you can go a bit crazy on the fillings. After all, sushi can only be as exciting as you allow it to be, right?
If you are a sushi-obsessed person like me, you are always on the lookout for new, exciting fillings and textures to up our sushi-game at home! This Vegan Inside-Out Sushi Roll filled with mango, seasoned panko and sweet & spicy sriracha-mayo is not only easy to make but also incredibly addictive and utterly delicious!
During my last sushi-craving-induced Pinterest search, I came across this genius recipe for Crunchy Mango Roll and immediately went out to purchase the ingredients to create my own spin on this creative vegan sushi roll. My mango-loving husband volunteered to help me, which was nice and to be foreseen. Prepping sushi fillings always includes a lot of ‘chopping and popping ‘.
The secret of outstanding sushi? Something soft, something crunchy, something spicy!
Apart from the sweet and juicy mango, the rest of the fillings in this vegan sushi roll are meant to counterbalance the sweetness of the fruit while adding some more texture to it. The traditional way of adding some crunch to a sushi roll is by including some tempura aka. fried vegetables or protein. I wanted to keep my sushi roll healthy and stuck to panko, which I seasoned with some salt and chilli powder to spice it up a bit. The sweet and spicy Sriracha Mayonnaise brings the whole thing together and takes this vegan sushi roll to the next level.
You might have noticed, that I went for an inside-out sushi roll, also known as Uramaki. This style of sushi is more common in North America than in Japan and is very popular in our western sushi bars. What makes it unique is the fact that rice is on the outside and the nori sheet is on the inside, wrapping the filling. A little twist which makes a huge difference presentation-wise. To up your sushi game even further, you can sprinkle some sesame seeds on the rice before you start rolling.
I hope you guys remember this delicious Vegan Mango Inside-Out Roll next time the sushi-craving hits or you simply need a healthy snack or light lunch.
Planning a whole sushi party? Why not try my Sushi with Strawberries, Feta and Asparagus or my Mexico-inspired Sushi with Mango, Avocado, Jalapeño and Cream Cheese?
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Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites
Vegan Inside-Out Sushi Roll with Panko, Sesame & Sriracha-Mayo
For the sushi rice
- 1 cup sushi rice
- 1 1/4 cup water
- 2 tbsp rice vinegar
- 1 tbsp mirin optional
- 1 tsp salt
- 1 tbsp sugar
For the filling
- 2 tbsp mixed sesame seeds
- 1 mango
- 2 tbsp vegan mayonnaise
- 4 tbsp sriracha sauce
- 1/3 cups panko 15 g
- 2 pinches salt
- 1/4 tsp chilli powder
For the sushi rice
Rinse the rice only 3-5 times. The water does NOT have to run clear. Place rice to drain in a strainer. Drain the rice for one hour in the winter, 30 min in the summer.
While the rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well. I always pop the mixture into the microwave for a couple of seconds, then stir to dissolve the sugar.
Add rice and water to a pot, bring to a boil and then reduce to a simmer. Cover the pot with the lid and DON’T touch it until the end. Cook the sushi rice on the lowest setting for 13 to 15 minutes before removing the pot from the heat but keep the lid CLOSED.
Let rice rest for 10 min and then remove the cover. Place in a wooden bowl or glass bowl to cool and lightly fan the rice while adding the vinegar mixture to the still warm rice. Mix rice gently, careful not to break it. Sushi rice is best used at body temperature so let it cool completely.
For the filling and rolling
Toast the sesame seeds in a pan over medium-high heat until fragrant and let cool. No oil is needed here.
Peel and cut the mango into chunks. In a little bowl, stir together sriracha sauce and mayo. In another bowl, season panko with salt and chilli powder.
Cover your bamboo rolling mat with cling film and place before you. Put one nori sheet on the mat with its smooth side facing downward.
Get both your hands wet and take about a handful of rice (you can always add more rice later). Place the rice in the middle of the nori and start spreading the rice, pressing it down gently, until it is equally spread along the nori sheet. If needed, add some more rice – just remember to keep it even. Sprinkle half of your sesame seeds on top of the rice. Flip the nori over so that the rice is facing the mat and the smooth side of the nori is facing upwards.
Lay your toppings along the bottom third of the nori seaweed so that they end before the middle of the roll. Start with mango, followed by a thick line of panko. Spoon sriracha mayo in a line next to the panko. This recipe makes 2 big rolls so just put half of the filling into each roll.
Place your thumbs underneath the bamboo mat and lift the edge that is closest to you up and over the filling in the centre.
Curve the rest of your fingers over the bamboo mat and gently press along the length of the “log.” This motion presses the rice and the filling together and prevents the roll from being too loose.Pull the edge of the bamboo toward you to fold it underneath your hands then continue to roll the sushi away from you until you’ve rolled past the far edge of the seaweed sheet.
Give the roll one good final squeeze to make sure it is properly sealed. Now remove the mat and set sushi aside for a few moments, to allow the seaweed to dry, before cutting it. Cut the roll into 8 pieces. To do so, make sure your knife is clean, damp, and sharp and make a gentle cut down the middle. Move one half next to the other and cut both halves into four pieces.
Repeat with the remaining ingredients and ENJOY with some Sushi ginger, soy sauce and wasabi!
Use polished (white) short-grain Sushi Rice for this recipe! You find it in the Asian-food-aisle in your grocery store.
When mixing the rice with the seasoned vinegar it is best to use an unvarnished wooden bowl, a wide shallow glass or a ceramic bowl. I use a glass pie dish or my ceramic mixing bowl because that is what I have on hand. Do not use an aluminium bowl, as this type of bowl will retain heat differently and give the rice a slightly metallic taste.
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