Vegan sushi with mango


How to make sushi with mango? Also, how to combine sushi with mango? Well, with cucumber and avocado! These delicious fresh sushi rolls are perfect for the summer, as a vegan starter with an extensive dinner, or as a healthy lunch for vegans. We also added a few tablespoons of extra seaweed (shredded aonori), and sesame seeds for the proteins. A delicious sushi recipe for vegans!

Dinner & lunchSushi4 rolls55 minutes preparation

This is what you need

For the filling:


Ingrid Duifhuizen
Ingrid is the brand manager at TerraSana. She loves food - cooking, eating, sharing meals, writing, and talking about it. Recipe development and food photography are her passions on the side.

This is how you make it

  1. Put the rice in a pan with plenty of boiling water. Cook over medium heat for about 20 minutes until the rice is soft but not mushy.
  2. Drain the rice. Stir in the genmai su. Let the rice cool.
  3. Cut the avocado, mango and cucumber into strips.
  4. Place a sheet of nori shiny side down on your sushi mat. Cover with rice. Leave 5 cm horizontally at the top of the sheet. You use this part to seal the sushi roll.
  5. Place the avocado, mango and cucumber horizontally in the center of the rice.
  6. Sprinkle with sesame seeds and aonori seaweed.
  7. Then roll up a nice and tight sushi roll, using the sushi mat. Run a damp finger along the (5 cm uncovered) edge of the sheet and close the roll.
  8. Cut nice slices of sushi with a good sharp knife. Dip the sushi in the tamari. Eat pieces of ginger between the rolls to neutralize the taste in your mouth.


  • Prepare the rice the night before, so that it cools down completely and your sushi is ready in no time the next day.
  • Don't have aonori seaweed at home? Replace the aonori and sesame seeds with furikake. Looks just as nice, plus your sushi roll also contains white sesame seeds.