Learn how to make sushi with this easy sushi recipe! Filled with mango, avocado & cucumber, it makes a healthy, delicious sushi roll.

We love sushi. We love it so much that we rarely make it at home, well, because Uchi is just down the street. But this homemade sushi recipe is a fun kitchen project to do with your significant other when you’re looking for something new to do together in a Friday night. Plus, making this sushi roll is way less expensive than ordering sushi at a restaurant.

Sushi Roll-Making Tips!

First things first – don’t be scared! The only thing required for “sushi date night” is a bamboo mat and a positive attitude. You need to be in the kind of mood where you can laugh at each other when you get rice stuck all over your fingers and when your sushi rolls don’t turn out perfectly but they’re delicious anyway.

When you’re ready to start cooking, prep your components: the sushi rice and your fillings.

How to Make Sushi Rice

While white rice is traditional, I opt for healthier short grain brown rice which works great. Here’s how to make it:

In a medium saucepan, combine the rice, water, and olive oil and bring to a boil. Cover, reduce the heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork and fold in the rice vinegar, sugar, and salt. Cover until ready to use.

Sushi Recipe Fillings

I love to make my veggie sushi roll with avocado and cucumber… but the special ingredient here is mango! I like how it replaces the soft texture of raw fish, and it adds a wonderful sweet pop of flavor. You could also play with the fillings here and try blanched asparagus, boiled sweet potato, thinly sliced red cabbage, scrambled egg, or tofu.

Make sure you slice your fillings thinly so that a little of each ingredient will fit nicely in the center of the sushi roll.

P.S. if you’re intimidated by rolling sushi, you can make a deconstructed sushi rice bowl using this same delicious ingredient combination.

How to Make Sushi

When the rice and the fillings are ready, it’s time to roll!

Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts. Serve with soy sauce, ginger, and sesame seeds or yummy coconut peanut sauce and enjoy!

If you love this sushi roll recipe…

Try this variation with roasted shiitakes, or make a bigger meal complete with miso soup and a salad with carrot-ginger dressing!



