Avocado & Mango Brown Rice Sushi

Avocado Mango Brown Rice Sushi

We love sushi. We love it so much that we rarely make it at home, well, because Uchi is just down the street. But this is a great kitchen project to do with your significant other when you’re looking for something fun to do. Also this version is much less expensive! The only thing required for “sushi date night” is a bamboo mat and a positive attitude. You need to be in the kind of mood where you can laugh at each other when you get brown rice stuck all over your fingers and when your rolls don’t turn out perfect but they’re delicious anyway.

Here is our version of not-perfect vegetarian sushi.

Avocado Mango Brown Rice Sushi

This is one of my favorite unexpected ingredient combinations, originally inspired by one of the vegan rolls they make at our Whole Foods. Crispy cucumber, sweet mango, and creamy avocado. It’s so simple & so good. I’ve even used it as inspiration before – last year, I made this deconstructed “rice bowl” version. If you’re not into rolling your own sushi, that recipe is for you.

Avocado Mango Brown Rice Sushi

I sliced and diced the ingredients, and off we went to make some maki. You may notice a new (male) pair of hands in the photo below. A few of my rolls weren’t looking so hot so Jack jumped in and saved the day with his unexpected sushi rolling skills while I took to the camera to get the evidence. #teamwork

Avocado Mango Brown Rice Sushi

5.0 from 3 reviews
Avocado & Mango Brown Rice Sushi
Serves: serves 4
for the rice:
  • 1 cup short grain brown rice, rinsed well
  • 2 cups water
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
for the rolls:
  • 1 cucumber, sliced into long strips
  • 1 ripe mango, sliced into vertical strips
  • 1 avocado, sliced
  • ⅓ cup micro greens, optional
  • 2 tablespoons sesame seeds, optional
  • 4 nori sheets
serve with:
  1. Combine the rice and water in a rice cooker and cook on the brown rice setting. If you don’t have a rice cooker, combine the rice, water and 1 teaspoon of olive oil and bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Remove the rice from heat and let sit, covered, for 10 more minutes. Fluff with a fork.
  2. Meanwhile, in a small bowl, combine the rice vinegar, sugar and salt. Heat it in the microwave for a few seconds to allow the sugar to dissolve.
  3. Prep the filling ingredients for the rolls and set aside.
  4. Transfer the rice to a large bowl and pour in the vinegar mixture. Use a spatula to gently fold in the rice until the mixture is fully incorporated. The rice will start to look glossy. (Traditionally, you fan it to cool it while doing this. See this video to view the traditional method)
  5. Place a small bowl of water and a kitchen towel near your work area as your hands will get sticky. Place one nori sheet, glossy side down, onto a bamboo mat and press a handful of rice onto the lower two-thirds of the sheet. At the bottom of the rice place your toppings (see picture). Don’t overfill or it will be more difficult to roll. Use the bamboo mat to tuck and roll the nori. Once rolled, use the bamboo mat to gently press and shape the roll. Place the roll to the side, cut side down. Repeat with remaining rolls.
  6. Use a sharp chef’s knife to cut the sushi. Wipe the knife clean with a damp towel between cuts.
  7. Serve immediately with tamari or ponzu sauce and coconut peanut sauce, if using.


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.


  1. Fernando @ Eating With Your Hands on said:

    Cute sushi that you made! Looks easy to roll as well :)

  2. Roxana from atreatsaffair.com on said:

    What a great combination of flavors! I love the idea of rolling your own Sushi. Very brave of you. Not sure I would have the patience, but I want to try it!!

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  4. Ah this is my favorite sushi combination! I’m so glad you shared a recipe for it!! It’s definitely time to find out if I have some hidden sushi rolling skills. If not deconstructed rice bowls will be the way to go!

  5. I just purchased a new sushi set and I’m excited to use it making this yummy recipe.

  6. Lisa Favre from marblecrumbs.com on said:

    This looks wonderful although I’d have to replace the avocados (tear!) because of my intolerance.

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  8. Wonderful recipe! Thank you for sharing a lot of amazing recipes. I just purchased a new rice cooker, so the first try will be the rice for sushi in this recipe.

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  10. Helen on said:

    This is exactly the recipe I wanted! I tried the whole foods avo cucumber brown rice maki last week and fell in love, so this is perfect!

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  14. Marina from Saladmenu.com on said:

    I like how this sushi is cute and has a bit of bright color!

  15. Jessi F. on said:

    Oh my, these turned out great! I added a little mirin to the mango, and that give it just a little more ‘pop.’ This is my new favorite veggie sushi, and I’m sure I’ll make it often. Thanks!

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  17. Andy from fitnessatrium.com on said:

    I love sushi, especially the ones with mangoes in it, but I’m extremely lazy at making it. These are lovely, but I’ll probably go ahead and just mix everything up in a “deconstructed” sushi bowl like you said, and eat everything with a spoon. 😉

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