Shrimp and Mango Sushi Roll

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A sweet and savory roll featuring cooked shrimp, ripe mango, and cucumber wrapped in seasoned rice and nori. This japanese 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

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.

Equipment for this recipe

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Frequently asked questions

How long does Shrimp and Mango Sushi Roll take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Shrimp and Mango Sushi Roll?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep short grain sushi rice from drying out.

Can I substitute ingredients in Shrimp and Mango Sushi Roll?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Shrimp and Mango Sushi Roll for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Shrimp and Mango Sushi Roll?

Japanese japanese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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