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–+ servings
Swicy Mango Crispy Rice Sushi

Swicy Mango Crispy Rice Sushi Bites That Will Wow You

Experience the delightful fusion of Swicy Mango Crispy Rice Sushi, featuring crispy rice bites topped with sweet mango tartare and zesty gochujang mayo.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 bites
Course: Appetizers
Cuisine: Asian
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sushi Rice
  • 1 cup Sushi Rice Rinse thoroughly
  • 1.25 cups Water
  • 3 tablespoons Rice Vinegar
  • 1 tablespoon Sugar
  • 0.5 teaspoon Salt
  • spray none Neutral Oil Spray (canola or avocado)
For the Mango Tartare
  • 1 cup Mango Diced
  • 0.5 cup Cucumber Chopped
  • 0.25 cup Red Onion Finely chopped
  • 1 tablespoon Lime Juice Freshly squeezed
  • 1 tablespoon Soy Sauce (or tamari for gluten-free)
  • 1 teaspoon Toasted Sesame Oil
  • 1 tablespoon Sesame Seeds
  • to taste none Chili Flakes Optional
  • to taste none Salt
For the Gochujang Mayo
  • 0.25 cup Mayonnaise Use vegan mayo for plant-based option
  • 1 tablespoon Gochujang
  • 1 teaspoon Honey or Maple Syrup
For Garnishing
  • to taste none Nori Cut into small pieces
  • to taste none Extra Sesame Seeds
  • to taste none Sliced Scallions

Equipment

  • Air Fryer
  • saucepan
  • Baking dish
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Rinse sushi rice under cold water until the water runs clear.
  2. Combine sushi rice and water in a saucepan, bring to a boil, cover and simmer for 15 minutes.
  3. Remove from heat and let sit, covered for 10 minutes.
  4. In a bowl, combine rice vinegar, sugar, and salt until dissolved.
  5. Gently fold vinegar mixture into cooked rice, let cool to room temperature.
  6. Line baking dish with parchment, transfer rice and press down to form an even layer.
  7. Cover with plastic wrap and refrigerate for 30 minutes.
  8. Preheat air fryer to 400°F (200°C). Cut chilled rice into 12 equal rectangles.
  9. Lightly spray rice pieces with neutral oil and air-fry for 12-15 minutes.
  10. Prepare mango tartare by dicing mango and combining with cucumber, red onion, lime juice, soy sauce, sesame oil, and sesame seeds.
  11. In another bowl, whisk together mayonnaise, gochujang, lime juice, and honey/maple syrup until smooth.
  12. Assemble by topping air-fried rice with mango tartare and drizzling gochujang mayo.
  13. Garnish with sesame seeds, scallions, and nori, then serve immediately.

Nutrition

Serving: 3piecesCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gCholesterol: 5mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

For best results, serve immediately after assembly for optimal crispiness. Adjust ingredients for dietary preferences as needed.

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