Swicy Mango Crispy Rice Sushi Recipe

Introduction

Swicy Mango Crispy Rice Sushi is a delightful fusion dish combining the crunch of crispy rice with a fresh and tangy mango tartare. This recipe offers a vibrant balance of sweet, spicy, and savory flavors, perfect for impressing guests or enjoying as a unique snack.

Ingredients

• 1 cup sushi rice (Japanese short-grain rice)
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• Neutral oil spray (e.g., canola or avocado)
• 1 large ripe mango, diced small
• 1 small cucumber, seeds removed and diced small
• 1 tbsp red onion, finely minced
• 1 tsp lime juice
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp black or white sesame seeds
• Pinch of chili flakes (optional)
• Salt, to taste
• 3 tbsp mayonnaise (use vegan mayo if desired)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp lime juice
• 1/2 tsp honey or maple syrup
• 1 sheet nori, cut into thin strips or crumbled
• Extra sesame seeds
• Sliced scallions

Instructions

1. Prepare the sushi rice: Rinse the rice under cold water until the water runs clear. Combine rice and water in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Season the rice: Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into the cooked rice. Allow rice to cool to room temperature.
3. Shape the rice: With wet hands, press the cooled rice into a parchment-lined 8×8-inch (20×20 cm) baking dish to about 1/2 inch (1.25 cm) thickness. Refrigerate for at least 30 minutes to firm up.
4. Cut and air-fry: Cut chilled rice into 12 equal rectangles. Spray both sides lightly with neutral oil. Arrange in a single layer in your air fryer basket. Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway, until golden and crisp.
5. Prepare mango tartare: In a bowl, combine diced mango, cucumber, red onion, lime juice, soy sauce, sesame oil, sesame seeds, chili flakes, and salt. Toss gently; taste and adjust seasoning.
6. Make gochujang mayo: In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey or maple syrup until smooth.
7. Assemble: Top each crispy rice bite with a spoonful of mango tartare. Drizzle with gochujang mayo. Garnish with nori strips, extra sesame seeds, and sliced scallions. Serve immediately.

Tips & Variations

• For a vegan option, use vegan mayonnaise and substitute honey with maple syrup.
• If you don’t have an air fryer, pan-fry the rice rectangles in a little oil until crisp and golden.
• Add avocado slices to the mango tartare for extra creaminess.
• Adjust chili flakes in the mango tartare to control the heat level.

Storage

Store any leftover crispy rice and toppings separately in airtight containers in the refrigerator for up to 2 days. The rice crisps are best enjoyed fresh but can be reheated in a toaster oven or air fryer to regain crispness. Avoid assembling in advance to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without an air fryer?

Yes, you can pan-fry the rice rectangles in a non-stick skillet with a light coating of oil over medium heat until golden and crispy on both sides.

What type of rice is best for this dish?

Japanese short-grain sushi rice works best because it becomes sticky when cooked, helping the rice pieces hold together during shaping and cooking.

Swicy Mango Crispy Rice Sushi Recipe

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4.6 from 143 reviews

Swicy Mango Crispy Rice Sushi is a delightful fusion dish combining crispy air-fried sushi rice bites topped with a refreshing mango tartare, drizzled with a spicy-sweet gochujang mayo, and garnished with nori strips and sesame seeds. This recipe offers a perfect balance of textures and flavors, making it a unique appetizer or snack.

• Author: Maya
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 12 servings 1x
• Category: Appetizer
• Method: Air Frying
• Cuisine: Fusion (Japanese-Korean inspired)
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sushi Rice Base

• 1 cup sushi rice (Japanese short-grain rice)
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• Neutral oil spray (e.g., canola or avocado)

Mango Tartare

• 1 large ripe mango, diced small
• 1 small cucumber, seeds removed and diced small
• 1 tbsp red onion, finely minced
• 1 tsp lime juice
• 1 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp black or white sesame seeds
• Pinch of chili flakes (optional)
• Salt, to taste

Gochujang Mayo

• 3 tbsp mayonnaise (use vegan mayo if desired)
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp lime juice
• 1/2 tsp honey or maple syrup

Garnish

• 1 sheet nori, cut into thin strips or crumbled
• Extra sesame seeds
• Sliced scallions

Instructions

1. Prepare the sushi rice: Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Combine the rice and water in a saucepan, bring to a boil, then cover and reduce heat to simmer for 15 minutes. After cooking, remove from heat and let stand, covered, for 10 minutes to finish steaming.
2. Season the rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice to season it evenly. Allow the rice to cool to room temperature before handling.
3. Shape the rice: With wet hands to prevent sticking, press the cooled sushi rice evenly into a parchment-lined 8×8-inch (20×20 cm) baking dish to about 1/2 inch (1.25 cm) thickness. Refrigerate for at least 30 minutes to help the rice firm up and hold shape.
4. Cut and air-fry: Remove the chilled rice slab from the refrigerator and cut into 12 equal rectangles. Lightly spray both sides of each rice piece with neutral oil. Arrange the pieces in a single layer in an air fryer basket. Air fry at 400°F (200°C) for 12–15 minutes, flipping halfway through cooking, until the rice is golden and crispy on both sides.
5. Prepare mango tartare: In a medium bowl, combine the diced mango, cucumber, finely minced red onion, lime juice, soy sauce, toasted sesame oil, sesame seeds, and a pinch of chili flakes if using. Season with salt to taste. Toss gently to blend flavors and set aside.
6. Make gochujang mayo: In a small bowl, whisk together mayonnaise, gochujang, lime juice, and honey or maple syrup until smooth and well combined. This sauce will add a creamy, spicy, and slightly sweet kick.
7. Assemble: Place each crispy rice rectangle on a serving plate. Spoon a generous amount of mango tartare on top of each piece, then drizzle with the gochujang mayo. Garnish with nori strips, extra sesame seeds, and sliced scallions for added flavor and visual appeal. Serve immediately to maintain crispiness.

Notes

• Use sushi rice for the best sticky texture necessary for shaping and crisping.
• Wet your hands before handling rice to prevent sticking.
• If you do not have an air fryer, you can pan-fry the rice rectangles in a lightly oiled skillet on medium heat until crispy and golden.
• Adjust the level of chili flakes and gochujang according to your preferred spice tolerance.
• For vegan option, use vegan mayonnaise and maple syrup instead of honey.
• This dish is best served immediately after assembly to keep the rice crispy.

Keywords: Crispy rice sushi, mango tartare, gochujang mayo, air fryer sushi, vegetarian appetizer, fusion sushi recipe, Korean Japanese fusion