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Spicy Kimchi, Avocado, and Mango Sushi Rolls – vegetarian recipe
Stav Kogan

Spicy Kimchi, Avocado, and Mango Sushi Rolls

This incredible roll balances the fiery kick of spicy kimchi with the buttery smoothness of fresh avocado and a surprising burst of tropical sweetness from ripe mango. It's a fusion of Korean and Japanese cuisines that creates a truly unforgettable bite.
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Prep Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 4 rolls (32 pieces)
Calories: 410
Ingredients Method Nutrition

Ingredients
  

  • & DetailsRice Prep: Up to 1.5 hoursSushi Prep: 15 minutesYields: 4 rolls (32 pieces)
  • 4 nori sheets, 4 x 7-in or 10 x 18-cm
  • 3 cups (600 g / 21.2 oz) prepared sushi rice
  • 4 teaspoons (20 ml / 0.7 fl oz) toasted sesame seeds
  • ½ avocado, cut into 8 slices
  • ½ cup (100 g / 3.5 oz) vegan kimchi, drained well and patted dry
  • ½ mango, cut into thin strips
  • 4 tablespoons (60 ml / 2 fl oz) Faux Roe, for garnish
  • For a tangier, less sweet flavor profile, substitute the ripe mango with firm green mango or green papaya strips.
  • For clean cuts, use a very sharp knife. Dip the blade in water before each cut to prevent the rice from sticking.
  • Avoid overstuffing your rolls. A thin, even layer of fillings ensures the roll closes tightly and holds its shape.

Method
 

  1. Lay a sheet of nori on your work surface, rough side up, with a long edge parallel to you. 2. Lightly wet your fingertips.
  2. Spread ¾ cup / 150 g (5.3 oz) of sushi rice evenly over the nori, leaving no gaps.
  3. Sprinkle 1 teaspoon (5 ml / 0.2 fl oz) of toasted sesame seeds over the rice. 3. Carefully flip the nori sheet over so the rice side is now facing down on your board. 4.
  4. Arrange your fillings horizontally across the center of the nori.
  5. Place 2 avocado slices, then add ¼ of the kimchi and ¼ of the mango strips in an even line. 5. To roll, slide your thumbs under the edge of the nori closest to you. Use your other fingers to hold the fillings in place as you lift the edge up and over the fillings, tucking it in tightly to start the roll. 6.
  6. Continue rolling away from you, maintaining gentle but firm pressure to create a tight cylinder. If using a bamboo mat, wrap it around the completed roll to gently press and shape it into a uniform log. 7.
  7. Place the finished roll seam-side down.
  8. Repeat steps 1-6 to create three more rolls. 8. To finish, spread 1 tablespoon (15 ml / 0.5 fl oz) of Faux Roe along the top of each roll.
  9. Dip the tip of a very sharp knife in water, letting it run down the blade.
  10. Slice each roll into 8 even pieces using a gentle sawing motion.
  11. Squeeze excess liquid from the kimchi before adding it to the roll. Too much moisture will prevent the nori from sealing and can cause the roll to fall apart.

Nutrition

Calories: 410kcalCarbohydrates: 60gProtein: 8gFat: 15g

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