Sushi with Mango-Honey-glased Salmon

Sushi is one of the first things, that Lea and Johann started cooking together and which did a lot, in increasing their excitement to learn new things about cooking. This recipe is explaining every step of making sushi for those of you who haven’t made it before, but also brings some twists, that the more experienced sushi cooks among you might not have tried yet.


(the recipe is enough for one sushi roll as you see it in the pictures. We recommend 150-200g rice per person if you are cooking for several people).

  • 120 g sushi rice
  • 1,5 tablespoons rice vinegar
  • 1 tablespoons sugar
  • 0,5 teaspoons salt
  • 2 slices of avocado
  • 40 g salmon (make sure it’s fresh enough for sushi)
  • 1/4 glass mango juice
  • 1 teaspoon honey
  1. Wash the rice under cold water until the water gets clear. Let it soak in cold water for as least an hour (even overnight is fine).
  2. Add the rice together with 130ml water to a pan and put it on the heat with a lid. Bring to a boil, keep boiling for two minutes, then turn the heat down to low and cook for ten more minutes. Afterwards spread the cooked rice on a large plate and cover with a moist tea towel.
  3. In another pan, bring vinegar, salt and sugar to a simmer until salt and sugar have disolved. Pour the mixture over the cooked rice and combine.

Preparing the ingredients

  1. Half the cucumber lengthwise. Cut out the watery center part and cut the rest in thin stripes. Cut the avocado lengthwise in approximately one centimeter thick slices.
  2. Cut the salmon in small pieces. In a frying pan on medium to high heat, add the vegetable oil and the salmon. Fry for one minute, then add the honey and the mango juice. Cook for another three minutes, until the liquid has reduced and thickened up. Set aside until needed.

Rolling a „regular“ sushi roll

  1. If you have never rolled sushi before, we found this video which explains very shortly how to do it:

Rolling an inside out sushi roll

  1. For this special sushi roll, you need a freezing bag in which you put your sushi rolling mat. Cut one nori sheet in half. Cover one half neetly with sushi rice.DSC_0547
  2. Now turn the nori sheet over, so that the uncovered side of the nori is facing up.
  3. From here you go as usual. Be carefull not to overfill the nori, as the roll won’t close properly in that case.DSC_0554

Cutting the sushi

  1. After rolling your sushi roll, use the sharpest knife you have and cut the roll into eight to ten pieces, depending on how thick you like your sushi and on how stabil your sushi role seems to you. In case the inside out rolls are somewhat instable, you can put plastic wrap over them and give it a last squeeze with you rolling mat. Then cut the sushi while the wrap is still over the sushi. This will help making it easier to cut.

Serve with soy sauce and wasabi.

Let us know in the comments or via our contact tab if you have any questions or feedback about the recipe 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s