Since I posted here last, two weeks ago, life has been crazy. I went to an amazing dinner for my brother’s cancer center where he got honored (I wish I had been able to document the food there! I think that might have been just a little tacky though, so I didn’t.), I graduated (yay!), I performed in and helped run a show with my old dance school (busy busy busy!) and I’ve moved almost everything into my new apartment. Not to mention making new friends, saying goodbye (but not forever) to old friends, and getting to know other friends better. Unfortunately, all of this does not make for very much time to make sushi, especially when my entire kitchen is in boxes.
Thus begins a new chapter in my life. With such a big change in my life, I’ve got to celebrate with some awesome sushi, right? This recipe truly is amazing. The other day we got a mango from Son’s mom, and out of the blue I exclaimed, “Mango and tuna sushi… with Sriracha… wouldn’t that tast so good?” Son looked at me like I was a maniac of course, but just try it. You’ll see that I was right, in the same way that Son did when he tried this sushi. So. Good.
- Cook sushi rice.
- Peel mango.
- Slice mango into paper-thin slices.
- Using a sharp knife, slice the tuna into 1/8 – 1/4 inch thick slices against the grain of the fillet.
- Cut each of these slices in half lengthwise, so they are about 1/2 inch wide.
- Roll the sushi, using some mango, tuna, and a little Sriracha sauce as your fillings.
Serving Size: 1 roll Mango Tuna Tango
- Calories: 181
- Fat: 2g, 2% DV
- Saturated Fat: 0g, 2% DV
- Cholesterol: 11mg, 4% DV
- Sodium: 574mg, 24% DV
- Total Carbohydrates: 33g, 11% DV
- Dietary Fiber: 1g, 6% DV
- Sugars: 22g
- Protein: 9g, 17% DV
- Vitamin A: 23%
- Vitamin C: 20%
- Calcium: 0%
- Iron: 4%
- Magnesium: 4%
- Potassium: 4%
Percent Daily Values are based on a 2000 calorie diet. These values are only estimates based on the individual ingredients, and not meant to replace the advice of a medical professional.