A fun sushi-style meal. Super delicious and nutritious. Bam bam! Jam-packed with veggies and golden mangoes wrapped in nori sheets, they deliver one heck of a meal that is sure to impress your taste buds. Served with a dipping sauce & some crispy onions to top it all off. We dare you to try.
Sushi-Inspired Nori Wraps
Sushi-Inspired Nori Wraps
with sushi rice, pickled ginger & mango
Hands on Time: 15 - 30 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Crispy Onions
- Cucumber
- Dipping Sauce
- Edamame Beans
- Fresh Coriander
- Julienne Carrot
- Mango Pieces
- Nori Sheets
- Pickled Ginger
- Sriracha
- Sushi Rice
- That Mayo (Vegan)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
FLUFFY SUSHI RICE
Boil the kettle. Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 250ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
DIP & FIERY MAYO
In a small bowl, mix the dipping sauce, a sweetener of choice (to taste) and 10ml of water. Mix until the sweetener has fully dissolved. In a separate bowl, mix the mayo and the sriracha (to taste - it’s spicy!).
LAST BIT OF PREP
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
WRAP IT UP!
Spread the sushi rice over the centre of the nori wraps. Top with the julienne carrots, the cucumber matchsticks, the edamame beans and the mango chunks. Drizzle over the fiery sriracha mayo, and sprinkle over the chopped pickled ginger, ½ the chopped coriander and ½ the crispy onions. Wrap it up and sprinkle over the remaining crispy onions and the remaining coriander. Serve the dipping sauce on the side. Get dunking, Chef!
Sushi Rice - 75ml
Dipping Sauce - 15ml
That Mayo (Vegan) - 15ml
Sriracha - 10ml
Edamame Beans - 50g
Nori Sheets - 2
Julienne Carrot - 100g
Cucumber - 50g
Mango Pieces - 100g
Pickled Ginger - 15g
Fresh Coriander - 4g
Crispy Onions - 20ml
FLUFFY SUSHI RICE
Boil the kettle. Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 500ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
DIP & FIERY MAYO
In a small bowl, mix the dipping sauce, a sweetener of choice (to taste) and 20ml of water. Mix until the sweetener has fully dissolved. In a separate bowl, mix the mayo and the sriracha (to taste - it’s spicy!).
LAST BIT OF PREP
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
WRAP IT UP!
Spread the sushi rice over the centre of the nori wraps. Top with the julienne carrots, the cucumber matchsticks, the edamame beans and the mango chunks. Drizzle over the fiery sriracha mayo, and sprinkle over the chopped pickled ginger, ½ the chopped coriander and ½ the crispy onions. Wrap it up and sprinkle over the remaining crispy onions and the remaining coriander. Serve the dipping sauce on the side. Get dunking, Chef!
Sushi Rice - 125ml
Dipping Sauce - 30ml
That Mayo (Vegan) - 30ml
Sriracha - 15ml
Edamame Beans - 100g
Nori Sheets - 4
Julienne Carrot - 150g
Cucumber - 100g
Mango Pieces - 200g
Pickled Ginger - 30g
Fresh Coriander - 8g
Crispy Onions - 40ml
FLUFFY SUSHI RICE
Boil the kettle. Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 750ml of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
DIP & FIERY MAYO
In a small bowl, mix the dipping sauce, a sweetener of choice (to taste) and 30ml of water. Mix until the sweetener has fully dissolved. In a separate bowl, mix the mayo and the sriracha (to taste - it’s spicy!).
LAST BIT OF PREP
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
WRAP IT UP!
Spread the sushi rice over the centre of the nori wraps. Top with the julienne carrots, the cucumber matchsticks, the edamame beans and the mango chunks. Drizzle over the fiery sriracha mayo, and sprinkle over the chopped pickled ginger, ½ the chopped coriander and ½ the crispy onions. Wrap it up and sprinkle over the remaining crispy onions and the remaining coriander. Serve the dipping sauce on the side. Get dunking, Chef!
Sushi Rice - 225ml
Dipping Sauce - 45ml
That Mayo (Vegan) - 45ml
Sriracha - 20ml
Edamame Beans - 150g
Nori Sheets - 6
Julienne Carrot - 200g
Cucumber - 150g
Mango Pieces - 300g
Pickled Ginger - 45g
Fresh Coriander - 12g
Crispy Onions - 60ml
FLUFFY SUSHI RICE
Boil the kettle. Rinse the rice under cold water until it runs clear - this prevents the rice from becoming stodgy. Place in a lidded pot, over a medium-high heat with 1L of fresh, salted water. Once boiling, reduce the heat and simmer for 15-20 minutes until the water has been absorbed and the rice is tender. On completion, remove from the heat and fluff up with a fork.
DIP & FIERY MAYO
In a small bowl, mix the dipping sauce, a sweetener of choice (to taste) and 40ml of water. Mix until the sweetener has fully dissolved. In a separate bowl, mix the mayo and the sriracha (to taste - it’s spicy!).
LAST BIT OF PREP
Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion.
WRAP IT UP!
Spread the sushi rice over the centre of the nori wraps. Top with the julienne carrots, the cucumber matchsticks, the edamame beans and the mango chunks. Drizzle over the fiery sriracha mayo, and sprinkle over the chopped pickled ginger, ½ the chopped coriander and ½ the crispy onions. Wrap it up and sprinkle over the remaining crispy onions and the remaining coriander. Serve the dipping sauce on the side. Get dunking, Chef!
Sushi Rice - 300ml
Dipping Sauce - 60ml
That Mayo (Vegan) - 60ml
Sriracha - 25ml
Edamame Beans - 200g
Nori Sheets - 8
Julienne Carrot - 250g
Cucumber - 200g
Mango Pieces - 400g
Pickled Ginger - 60g
Fresh Coriander - 15g
Crispy Onions - 80ml
Woolies Products in this dish
