Shrimp and Mango Sushi Roll

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A sweet and savory roll featuring cooked shrimp, ripe mango, and cucumber wrapped in seasoned rice and nori. This Japanese recipe, ready in about 50 minutes, pairs short grain sushi rice, water, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 20 min Serves 4 Japanese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Prepare sushi rice: Rinse 1 cup short grain sushi rice under cold water until the water runs clear, about 3 times. Drain, add to rice cooker with 1 cup water, and cook until tender. Let cool, then fold in 1/4 cup rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt until fully incorporated.
  2. Step 2: Prepare fillings: Dice 1/2 cup cooked shrimp into small pieces and cut 1/2 cup mango into 1/2-inch cubes. Cut 1/4 cup cucumber into matchsticks.
  3. Step 3: Assemble roll: Place 1 nori sheet shiny side down on a bamboo mat. Spread 1/2 cup cooled sushi rice evenly over the nori, leaving a 1-inch border at the top. Arrange 1/4 cup shrimp, 1/4 cup mango, and 1/4 cup cucumber in a line across the center.
  4. Step 4: Roll: Fold the mat over fillings, tucking edges tightly as you roll. Continue rolling until the nori is fully wrapped, pressing gently to seal.
  5. Step 5: Slice: Cut the roll into 6 equal pieces with a sharp knife, and serve immediately.

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