Mango Sushi Roll

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS1

Mangos with sticky rice is a classic pairing I enjoy, but I also love going to Downtown LA and having whole mangos, skewered and scored with a good squeeze of fresh lime juice and heavy sprinkling of spice.  The flavors are so pronounced and intense! I wanted to take a spin on the sweet, heat, and acid by creating a sushi roll that took the lead of those flavors and presented it in a fun, familiar, and still handheld way.  The juicy mango and spicy jalapeño are complemented by the cooling fresh cucumber, but the acidity from the sushi rice offers balance and keeps everything in check. With a little toasted coconut and lime zest, this dish comes back to its Southeast Asian influence.

Recipe courtesy of Chef Brandon Cook, The Cheesecake Factory Incorporated

CHEF NOTES:

"I really like having the ingredients cold and crisp for this dish against the warm rice. The contrast in textures and temperatures are great!"

Mango Sushi Roll

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Ingredients

  • 1 each Soy Paper Wrapper with Sesame Seeds
  • 3 ounce Sushi Rice, cooked and warm
  • 1 ounce Seasoned Sushi Vinegar
  • 2 tbsp Cilantro Leaves
  • 1 each Fresh Mango, cut in large julienne (1 Cube per piece)
  • 1 each Red Jalapeño, stemmed, seeded, cut in small julienne
  • 1 each Persian Cucumber, peeled and cut in small julienne
  • 1 tbsp Sriracha Mayo
  • 1 tbsp Toasted Coconut
  • 1 each Lime

  • PREP TIME

  • COOK TIME

  • TOTAL TIME

  • SERVINGS1

Mangos with sticky rice is a classic pairing I enjoy, but I also love going to Downtown LA and having whole mangos, skewered and scored with a good squeeze of fresh lime juice and heavy sprinkling of spice.  The flavors are so pronounced and intense! I wanted to take a spin on the sweet, heat, and acid by creating a sushi roll that took the lead of those flavors and presented it in a fun, familiar, and still handheld way.  The juicy mango and spicy jalapeño are complemented by the cooling fresh cucumber, but the acidity from the sushi rice offers balance and keeps everything in check. With a little toasted coconut and lime zest, this dish comes back to its Southeast Asian influence.

Recipe courtesy of Chef Brandon Cook, The Cheesecake Factory Incorporated

CHEF NOTES:

"I really like having the ingredients cold and crisp for this dish against the warm rice. The contrast in textures and temperatures are great!"

Instructions

  1. Place 2 layers of plastic wrap onto a bamboo sushi rolling mat. Place the soy paper wrapper sesame seeds down.

  2. Mix the cooked rice with the vinegar and spread an even layer over the soy paper wrapper, leaving about 1 ½ inches open on the top of the wrapper.

  3. Layer the cilantro leaves 1 inch up from the bottom of the wrapper.

  4. Layer the mango on top of the cilantro leaves.

  5. Layer the jalapeño on top of the mango.

  6. Layer the cucumber over the jalapeño.

  7. Lift the bottom of the wrapper up and over the filling, keeping the ingredients as tight as possible. Continue to roll until only the wrapper without rice is exposed.

  8. Lightly brush the top edge of the wrapper with a little water and continue to roll until sealed.

  9. Remove the bamboo roller but not the plastic wrap. Using a sharp, long knife, make cuts about 1 ½ inches wide through the plastic wrap and roll.

  10. Drizzle the sriracha mayo onto the serving plate.

  11. Remove the plastic wrap from each roll and arrange the rolls cut-side up.

  12. Sprinkle the coconut over the rolls and plate. Microplane lime zest over the rolls.

  13. Enjoy!

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