Directions 10 steps | 40 Minutes
Prepare the rice. Rinse the rice three times in a deep bowl.
In a small pot, add the rinsed rice, water and kombu.
Bring to a boil on medium heat and boil for 20 minutes. Then reduce the heat to low for 5 minutes. Cover and turn off the heat.
Transfer the cooked rice into a large bowl and remove the kombu. Add the vinegar and sugar to the rice. Mix gently with a flat spoon to cool the rice and to prevent the rice granules from forming a large clump. Let cool.
Prepare to form the sushi. Place the sliced vegetables and mango in separate bowls for easy access when rolling the sushi. Roll the sushi. Place a sheet of nori in the center of the sushi mat.
Evenly spread five to six tablespoons of rice over the nori sheet. (See notes 1.)
Stack two to four pieces of carrots, cucumber, pickled radish, mango, avocado and salmon on the rice just an inch in from the side closest to you.
Roll over the stuffing and tuck, then continue rolling all the way to the end. Cut the crunch roll into thick pieces. (See notes 3-5.)
Prepare the Sriracha Mayo. In a bowl, whisk together the Sriracha and mayonnaise until well combined.
Drizzle the spicy mayo on top of each piece and garnish with black sesame seeds. Serve and enjoy!
- Spread the rice gently and do not press down.
- Do not put pressure or squeeze on the roll at any time, especially while cutting.
- To get neat cuts, wipe the knife with a wet towel after every slice.
- Be gentle for a neat roll.