The mango avocado roll consists of mango fruit prepared in two distinct ways, fresh mango and avocado slices on top, filled with mango glazed salmon and sliced red peppers. This recipe has several layers of flavor which combine to create a very special sushi roll. I recommend that you prepare the mango glazed filling first, this can be stored in the fridge for up to 2 days but I would recommend you to make it within 2 hours of assembling the roll, so that it is as fresh as possible.
Start by cooking the mango glazed salmon;
add coconut oil to a pan (you can substitute with olive oil). then add salmon to the pan and break apart (season with salt and pepper to taste), cook the salmon in the pan till crispy.add half a cup of mango juice and 2-3 table spoons of honey.keep cooking the salmon and mango juices till the mango juice becomes a thick tangy glaze coating the salmon.
Spread out the cooked and seasoned sushi rice over 1/2 a sheet of toasted seaweed paper (Nori), the key is to have your hands slightly damp while handling the rice, this insures that less of the rice will stick to your hands.
Once you have successfully covered the entire half sheet of Nori, sprinkle some toasted sesame seeds over the rice, and then flip over the rice and Nori placing it on a bamboo rolling mat.
Add the filling in the center of the Nori sheet; red pepper slices, avocado slices and some of the mango glazed salmon you made earlier. Be shore not to overfill the sushi roll so that your still able to close the roll. Now roll the sushi roll, if you need further instructions on rolling sushi please go here: rolling sushi rolls
Now slice some avocado and mango in to very thin slices and lay them on top of the sushi roll, once you have fully covered the roll fix the mango & avocado on to the roll with some cling film using a bamboo rolling mat, then take off the cling film and trim the topping to make it more esthetically pleasing.
Again place some cling film over the sushi roll and fix it in place with a bamboo rolling mat, cut the sushi roll in to 8 pieces and 2 end pieces. When cooking of friends I usually eat the end pieces as I make the sushi rolls and only present the perfectly cut sushi pieces on a plate.
Done, serve the sushi on a plate accompanied by some soya sauce, wasabi and pickled ginger. you can either eat the pieces with your hands or with the aid of chop sticks.