eCook Meal
Sushi-Inspired Nori Wraps
with sushi rice, pickled ginger & mango
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R207.63
for 4 servings · R51.91 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Sushi Rice needs 300 mlAsian Sushi Rice 1 kg R69.99 · whole pack (size can't be divided)R69.99
-
Dipping Sauce needs 60 mlFlying Goose® Sriracha Mayo-Styled Dipping Sauce 455 ml 455 ml at R114.99 · 13% of packR15.16
-
Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
-
Julienne Carrot needs 250 gBulk Large Carrots 3 kg 3 kg at R45.00 · 8% of packR3.75
-
Crispy Onions needs 80 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Mango Pieces needs 400 gRipen at Home Mangoes Min 1.8 kg 1.8 kg at R119.99 · 22% of packR26.66
-
Sriracha needs 25 mlFlying Goose® Sriracha Super Sour Hot Chilli Sauce 455 ml 455 ml at R114.99 · 5% of packR6.32
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Edamame Beans needs 200 gFrozen Edamame Beans in Pod 500 g 500 g at R89.99 · 40% of packR36.00
Not in the Woolies basket — source these elsewhere:
- Pickled Ginger
- That Mayo (Vegan)
- Nori Sheets
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sushi-Inspired Nori Wraps?
The preparation time for Sushi-Inspired Nori Wraps with sushi rice, pickled ginger & mango is between 15 and 30 minutes.
What is the total time required to make Sushi-Inspired Nori Wraps with sushi rice, pickled ginger & mango?
The total time required to make Sushi-Inspired Nori Wraps with sushi rice, pickled ginger & mango is between 25 and 40 minutes.
How many servings does Sushi-Inspired Nori Wraps provide?
4 servings
What are the main ingredients in Sushi-Inspired Nori Wraps?
Carrot, Crispy Onions, Cucumber, Dipping Sauce, Edamame Beans, Fresh Coriander, Mango, Nori Sheet, Pickled Ginger, Sriracha, Sushi Rice, That Mayo (Vegan)
What is the nutritional information of Sushi-Inspired Nori Wraps?
Calories: 641, Carbs: 107 grams, Fat: grams, Protein: 17.1 grams, Sugar: 22.9 grams, Salt: 1004 grams
How do I prepare Sushi-Inspired Nori Wraps?
LAST BIT OF PREP: Place the edamame beans in salted boiling water for 3-4 minutes until plumped up. Drain on completion. 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!). 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! 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.
What should be prepared from my kitchen to make Sushi-Inspired Nori Wraps?
Carrot, Crispy Onions, Cucumber, Dipping Sauce, Edamame Beans, Fresh Coriander, Mango, Nori Sheet, Pickled Ginger, Sriracha, Sushi Rice, That Mayo (Vegan)
How many calories does Sushi-Inspired Nori Wraps have?
641 calories
How much fat content does Sushi-Inspired Nori Wraps have?
grams