Shrimp and Mango Sushi Roll

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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

★ 4.5 (11 ratings) 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.

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 sushi 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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