Tropical Sushi Roll That Will Blow Your Mind

This recipe is all about balance. The richness of the creamy avocado and the savory crunch of the shrimp tempura are perfectly complemented by the sweetness of the caramelized plantain. The final touch, a homemade spicy mango drizzle, cuts through the richness and ties all the elements together with a vibrant, zesty finish. Don't be intimidated by the idea of making sushi at home. This playful recipe is the perfect introduction, and the result is a truly stunning dish that looks as incredible as it tastes.

Yields: 4 rolls (32 pieces)
Prep time: 30 minutes
Cook time: 25 minutes

Ingredients

For the Sushi Rice:

• 2 cups Japanese short-grain rice
• 2 cups water
• ⅓ cup rice vinegar
• 2 tablespoons granulated sugar
• 1 teaspoon salt

For the Fusion Elements:

• 4 sheets of nori (seaweed)
• 12-16 pieces of shrimp tempura, warm
• 1 large, ripe avocado, thinly sliced
• 1 cucumber, julienned
• 1 ripe plantain, sliced lengthwise into thin strips
• 1 tablespoon vegetable oil, for frying

For the Spicy Mango Drizzle:

• 1 cup ripe mango, diced
• ¼ cup fresh cilantro
• 1 jalapeño, seeds removed for less heat
• Juice of 1 lime
• 1 tablespoon honey or agave nectar
• A pinch of salt

Instructions

1. Prepare the Sushi Rice:
   • Rinse the sushi rice under cold water until the water runs clear. Drain well.
   • In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 10 minutes.
   • Meanwhile, in a small bowl, whisk together the rice vinegar, sugar, and salt until the sugar has dissolved.
   • Transfer the cooked rice to a large wooden or glass bowl. Gently fold in the vinegar mixture while the rice is still warm. Allow the rice to cool completely to room temperature.
2. Prepare the Plantain and Sauce:
   • While the rice cools, prepare the plantain. In a skillet, heat the vegetable oil over medium-high heat. Fry the plantain strips for 2-3 minutes per side, until golden brown and caramelized. Set aside on a paper towel-lined plate.
   • To make the Spicy Mango Drizzle, combine all its ingredients in a blender. Blend until smooth. For a thinner sauce, add a tablespoon of water and blend again.
3. Assemble Your Caribbean Fusion Sushi:
   • Place a bamboo sushi mat on a clean, flat surface. To prevent sticking, you can cover it with a piece of plastic wrap.
   • Lay one sheet of nori on the mat, with the shiny side facing down.
   • Dip your hands in a small bowl of water to prevent the rice from sticking to them. Take about a cup of the cooled sushi rice and spread it evenly over the nori, leaving a ½-inch border at the top edge.
   • Arrange 3-4 pieces of shrimp tempura horizontally across the center of the rice. Add a few strips of avocado and cucumber alongside the shrimp.
   • Begin rolling from the bottom edge. Use the bamboo mat to help you tuck in the filling and create a tight cylinder. Apply gentle, even pressure as you roll away from you.
   • Lightly moisten the top border of the nori with a bit of water to help seal the roll shut.
4. Finish, Slice, and Serve:
   • Carefully drape the fried plantain strips over the top of the completed roll, creating a beautiful and delicious topping.
   • Use a very sharp, wet knife to slice the roll into 8 equal pieces. Remember to wipe the knife with a damp cloth between each cut to ensure clean, professional-looking slices.
   • Arrange the sushi pieces on a platter and drizzle generously with the Spicy Mango Drizzle.
   • Serve immediately and enjoy the incredible and unique flavors of your homemade sushi creation.