Lucy’s Sushi began with last year’s Optimistic Garden extravaganza.
I took my Dear Daughter in Law, Lucy, with me to shop for plants for our respective Optimistic Gardens. Lucy loved the idea of fresh mint, and bought two kinds…Mojito Mint and Chocolate Mint. They grew nicely and everyone was happy.
This year, the mint exploded and we had many conversations about what to do with all that mint!
The first recipe we came up with was for the Mango Mojito Rice Salad. We couldn’t stop eating it!
Lucy took it a step further…
Given our obsession with the mint and the awesome Mango Mojito Rice we came up with, it wasn’t surprising that Lucy kept at it.
One day she messaged me on Whatsapp and said she had come up with an even better recipe using the mint and mango! She’d made a “something” that included avocado, mango, mock Kani, cucumber and of course the Mojito mint. She also made a fabulous sauce to go with it.
Well….thank you very much!
And…as they say…the rest is history!
Lucy’s Sushi recipe
I took the basics of what she gave me and turned it into a recipe. I added a little sriracha to the sauce but you can either leave it out completely or substitute a little crushed red pepper instead.
Lucy’s Sushi would also be really good with some teriyaki sauce or soy sauce or just plain. I love the freshness of it. It really tastes like summer.Print
Lucy’s Sushi is filled with fresh ingredients like seasonal avocado, mango, mint and cucumber. It tastes like summertime!
For the sushi
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon sesame seeds, white or black
- 2 sheets square rice paper or nori
- 1 small salad cucumber, julienned (around 1/2 cup)
- 1 large mango, sliced into strips (around 1 cup)
- 1 cup mock Kani or Surimi flakes
- 1 avocado, cut into strips
- 1/4 cup mojito mint, coarsely chopped
For the sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon soy sauce
- 1/2 teaspoon sriracha sauce (optional or to taste)
- 3 tablespoons light mayonnaise
- sushi rolling mat
- plastic wrap
- vinyl disposable gloves
- pastry brush
For the sushi
Cook the sushi rice according to package directions. Add the rice vinegar, sugar and sesame seeds to the warm rice. Set aside to cool.
Cover a sushi mat completely with plastic.
Divide the rice into two. Place half of the rice on the covered mat. With wet, glove covered hands, pat the rice into an even square on the mat.
Place the rice paper (or nori) on the rice. Using a pastry brush, brush water all over the rice paper to soften. If using nori skip this step.
On the end closest to you, layer mango, mock, Kani, cucumber, avocado and mint.
Carefully roll the sushi, tightening as you roll.
Cover the sushi roll with plastic and refrigerate for at least 30 minutes.
Repeat with the remaining sushi ingredients.
Fill a large cup with water.
Place a sushi roll on a cutting board. Unwrap the plastic
Dip a sharp knife in the water and cut a slice of sushi. Repeat dipping the knife in water for each cut.
Repeat with the second roll.
For the sauce
In a medium bowl, whisk together the toasted sesame oil, soy sauce, sriracha and light mayonnaise.
Serve Lucy’s Sushi with the dipping sauce, additional mango, avocado, cucumber and any other sauces you prefer.
If you’re not a huge mint fan you can leave it out of the recipe, but it really adds a lot of freshness to the sushi.
You can leave out or adjust the sriracha sauce according to your taste. If you like you can substitute a little crushed red pepper.
Try this sushi with a little teriyaki sauce or sweet chili sauce. Mmmmmmm…..
Some sushi kits include a rice spreading paddle. You can use that to spread the rice on the mat if you like.
- Serving Size: 2 slices
- Calories: 266
- Sugar: 9.2 g
- Sodium: 38.7 mg
- Fat: 3.6 g
- Carbohydrates: 51.1 g
- Protein: 4.5 g
- Cholesterol: 1.1 mg
Keywords: Sushi, Mango, Avocado, Cucumber, Mock Crab, Mock Kani, Mock Surimi, Gluten Free, Dairy Free
More Summertime Recipes
- Fire Pit Corn and Salad
- Claudette’s Haystacks
- Fresh Turmeric Brown Rice with Grilled Mini Peppers
- Super Spicy Grilled Chicken
- Grilled Lamb Kebobs
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