You will have so much fun preparing these homemade avocado mango sushi rolls. I’ve replaced the raw fish with colourful veggies in this vegan sushi recipe.
A couple of years back, I took my Mum to a Japanese restaurant on Mother’s day and we LOADED up on their vegetable sushi. The kick from the wasabi, salty soy sauce and flavourful veggies was heavenly! A few months later, we tried a mango avocado sushi roll in Zurich. Safe to say, we knew we would be experimenting with homemade sushi as soon as we got back.
We had a great time making fresh sushi at home and were surprised how easy it was to roll. Since then it’s been a regular during the summer months.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Sushi Rice – essentially Japanese short-grain rice.
Nori Sheets – easy to find in the world food aisle of your grocery store or visit an asian supermarket.
Veggies – Avocado, mango, red bell pepper, cucumber, chives. The mango and avocado should be ripe but firm.
Rice vinegar
White sugar
Black sesame seeds – optional
What to serve sushi with
Sushi can be served as an appetizer, light meal, or main course.
Soy sauce or tamari for gluten-free diets.
Wasabi – dab a little wasabi onto your sushi roll.
Pickled ginger – eat the pickled ginger (gari) in between different sushi varieties as a palate cleanser.
Optional – drizzle over spicy mayo.
Make it a feast with vegetarian bao buns , vegetable katsu curry , yaki onigiri and dress a green leafy salad with Wagamama katsu salad dressing .
It also goes well with miso soup and cucumber salad.
Tips
- Use mirin in place of the rice vinegar and sugar if that’s what you have to hand.
- I highly recommend using a bamboo sushi mat to roll the sushi.
- Keep a bowl of cold water when preparing the sushi, it will prevent the rice from sticking to your fingers and also the knife when cutting the rolls.
Storage
Sushi needs stored appropriately as it is primarily made of rice. Leftover sushi should be stored in the fridge in an airtight container for up to 2 days. After this, you may find the rice dries out.
You can prepare the sushi rice ahead of time and keep refrigerated until ready to use.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Vegan Mango Avocado Sushi Roll
Equipment
- Bamboo Sushi Mat
Ingredients
- 500 gram sushi rice
- 10 nori sheets
- 1 avocado cut into thin slices
- 1 mango ripe but firm, cut into thin slices
- 1 red capsicum cut into thin slices
- ¼ cucumber cut into thin strips
- 10 chives
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- pinch salt
- 1 tablespoon black sesame seeds optional
Instructions
- Cook the sushi rice according to packet instructions.
- Allow the rice to cool to room temperature.
- Add the rice vinegar, sugar and salt to the cooled rice and mix well.
- Place the nori sheet shiny side down onto the bamboo mat.
- Gently press down some of the rice onto the nori sheet leaving about an inch from the edges.
- Lay the avocado, mango, red capsicum and chives on the rice.
- Fold the bottom edge of the nori over the filling using the sushi mat, then roll up fully.
- Cut the roll into smaller rolls.
- Serve with soy sauce, wasabi and pickled ginger.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in November 2017.
Vegan Mango Avocado Sushi Roll
Equipment
- Bamboo Sushi Mat
Ingredients
- 500 gram sushi rice
- 10 nori sheets
- 1 avocado cut into thin slices
- 1 mango ripe but firm, cut into thin slices
- 1 red capsicum cut into thin slices
- ¼ cucumber cut into thin strips
- 10 chives
- 2 tablespoon rice vinegar
- 1 teaspoon sugar
- pinch salt
- 1 tablespoon black sesame seeds optional
Instructions
- Cook the sushi rice according to packet instructions.
- Allow the rice to cool to room temperature.
- Add the rice vinegar, sugar and salt to the cooled rice and mix well.
- Place the nori sheet shiny side down onto the bamboo mat.
- Gently press down some of the rice onto the nori sheet leaving about an inch from the edges.
- Lay the avocado, mango, red capsicum and chives on the rice.
- Fold the bottom edge of the nori over the filling using the sushi mat, then roll up fully.
- Cut the roll into smaller rolls.
- Serve with soy sauce, wasabi and pickled ginger.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This homemade vanilla ice cream without eggs tastes just like the soft serve ice cream served in Mr Whippy ice cream vans! It’s made with fresh cream, whole milk and sugar in the ice cream maker.
When it’s hot, the last thing you want is to make complicated recipes in your hot kitchen!
Luckily, this vanilla ice cream is a breeze to make in your ice cream maker. It’s irresistibly light, creamy and airy and can be served directly from your machine for a soft serve finish. Of course, you can freeze it too to enjoy it whenever you want.
The recipe is as simple as whisking the sugar with milk until dissolved then adding the cream and vanilla. All this goes into the ice cream machine and let it handle the rest.
The taste is as good as any Artisan ice cream shop and you can really taste the quality thanks to all fresh ingredients. I say this is like a Mr Whippy soft serve ice cream because the taste and texture is so similar. Just add a flake and you’re good to go!
All my ice cream recipes are eggless and with flavour changes to this base recipe, you can make Turkish delight ice cream , kesar pista (saffron pistachio) ice cream , caramel ice cream and cookies and cream ice cream .
Add a scoop to cold coffee to make iced coffee with ice cream .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Full fat milk, single cream and double cream – I use a combination of 3 and I find this ratio of fat content churns beautifully and doesn’t lead to ice crystals forming. For US readers, double cream = heavy cream.
Sugar – white granulated sugar or caster sugar. Caster sugar dissolves quicker but regular sugar works just fine. If you own a grinder you can also grind down your granulated sugar down until its fine.
Vanilla powder – seeds from a vanilla pod, vanilla bean paste or pure vanilla extract all work too.
Serving Suggestion
Enjoy vanilla ice cream as it is or add some toppings for a fun dessert.
- Fresh strawberries or other fresh fruit
- Sprinkle over chocolate chips
- Drizzle chocolate sauce
- Your favourite nuts
- Serve with hot gulab jamuns and gajar halwa .
- Kids will love jelly and ice cream.
Storage
Homemade ice cream can keep well in the freezer for about 1 month. Keep a lid on top to prevent any odours seeping into the ice cream.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Eggless Vanilla Ice Cream
Equipment
- Ice cream machine
Ingredients
- 125 millilitre full fat milk chilled
- 125 millilitre single cream chilled
- 250 millilitre double cream chilled
- 80 grams sugar
- ½ teaspoon vanilla powder
Instructions
- Freeze the ice cream freezer bowl as per manufacturer instruction. I freeze for at least 12 hours.
- Combine milk, single cream and sugar in one bowl or jug till sugar completely dissolved.
- Add vanilla powder.
- Now combine double cream and milk mixture.
- Place freezer bowl into ice cream machine, turn it on and transfer liquid into the ice cream maker and follow according to manufacturer’s instructions.
- My ice cream maker takes around 40 minutes and produces soft finish, so for a firmer texture, I freeze the ice cream mixture into airtight container for at least an hour.
- Remove ice cream in a container and cover it with a cling film.
- Ice cream is ready to serve.
Video
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new images and content. First published in July 2012.
