Mango Enoki Maki Rolls

Rhubarb & Cod - Mango Enoki Maki Rolls Recipe

enoki1I’ve always had a penchant for the whimsical. My parents were kind enough to gift me with a vast library of gorgeous children books brimming with illustrations of magical kingdoms, wish-granting fishes and fanciful food items never seen on this earth. These early experiences of peering into the imaginations of others impacted not only the art I make but also the recipes I think up and these Mango Enoki Maki Rolls are no exception.

Rhubarb & Cod - Mango Enoki Maki Rolls Recipe - Ready to roll.

Of course, when testing a recipe, taste is paramount but I do find myself spending an almost unhealthy amount of time agonizing over how a recipe will look when it’s complete. I want to feel at least a touch of that wonder I felt looking at those illustrations when I look at my food. This is, of course, a work in progress.

Rhubarb & Cod - Mango Enoki Maki Rolls Recipe

When devising the Mango Enoki Maki Rolls I knew I wanted to work with enoki. Enoki looks like something Alice or Dorthy would come across in their adventures. The mango, avocado and cucumber were added because I think they’re the holy trinity of pleasing colours, tastes and textures. The butter lettuce gave a softer texture (both in terms of look and eating experience ) to the roll that charmed me.

Rhubarb & Cod - Mango Enoki Maki Rolls Recipe

I knew I had hit whimisical food pay dirt with these rolls when my friend Molly commented that it looked like I had placed a garden in the middle of each roll. Then, becuase I’m unable to celebrate any victory, I was concerned I had made “pretty food” that historically does not live up to the way it looks in terms of flavor. I usually reserve this designation for fondant-clad cakes and those “edible” silver ball sprinkle-thingies that are hell-bent on murdering crowns and fillings. I’m happy to announce that these Mango Enoki Maki Rolls do not belong in the “pretty food” category. I would gladly eat them all the time if I was brave enough to make sushi all the time.

Rhubarb & Cod - Mango Enoki Maki Rolls Recipes - Mushroom detail


Mango Enoki Maki Rolls

Yield: 5 Rolls


    Mango Enoki Maki Rolls
  • 3 cups prepared sushi rice (Lady & Pups held my hand through this)
  • 5 sheets of nori
  • 1 cluster of enoki mushrooms
  • 1 mango, peeled and cut into thick strips
  • 1 avocado, pitted and cut into thick strips
  • 1/4 of cucumber, cut into thick strips
  • 1 head butter lettuce, washed
  • 1 batch spicy mayo
  • Spicy Mayo
  • 1/2 cup Kewpie Mayonnaise
  • 1/8 cup sriracha
  • 1/2 teaspoon sesame oil
  • 1 teaspoon mirin


  1. Place a piece nori on a sushi mat wrapped in plastic wrap.
  2. Cover the nori in a thin layer of sushi rice leaving 1-inch of the edge farthest away from you exposed.
  3. Place two leaves of butter lettuce in the center of the nori sheet. Top lettuce with mango, avocado and enoki mushrooms. Keep everything compact and close together.
  4. Drizzle the vegetables with spicy mayo.
  5. Dab your finger in a little water and run it across the exposed edge of the nori sheet.
  6. Using the sushi mat, roll the dressed nori sheet away from you until the roll is sealed.
  7. Refine the shape of sushi roll by pressing the sushi mat on top of the maki and apply pressure evenly.
  8. Slice finished roll into 6-8 pieces. If you find your knife gets sticky while you're slicing, wipe it down with a piece of paper towel soaked in rice vinegar.
  9. Repeat with remaining sheets of nori or until the toppings run out.
  10. Serve immediately with pickled ginger, soy sauce, wasabi and lots of sake.
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