Appetizers & Snacks Quick & Easy (30-Min)Vegetarian

Tropical Sweet Chili Mango-Cucumber Sushi Rolls

Name: Tropical Sweet Chili Mango-Cucumber Sushi Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: Japanese
Ingredients: INGREDIENTS; 1 cup sushi rice; 1 1/4 cups water; 1/4 cup rice vinegar; 2 tablespoons sugar; 1/2 teaspoon salt; 1 ripe mango, sliced into thin strips; 1 cucumber, julienned; 4 sheets nori seaweed; Sweet chili sauce for drizzling; Sesame seeds for garnish

by Linda November 6, 2026

written by Linda November 6, 2026

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Elevate your sushi game with these Tropical Sweet Chili Mango-Cucumber Sushi Rolls. The combination of ripe mango and crisp cucumber creates a refreshing balance, while a sweet chili sauce adds a delightful kick. Perfect as a light lunch or an appetizer for gatherings, these rolls are as fun to make as they are to eat!

Using sushi rice as the base, these rolls wrap around colorful ingredients that burst with flavor in every bite. Whether you’re a sushi novice or a seasoned pro, this recipe is easy to follow and guarantees impressive results that will wow your friends and family.

Tropical Sweet Chili Mango-Cucumber Sushi Rolls

Serves: 2 Prep Time: 20 minutes Cooking Time: 15 minutes 15 minutes

Nutrition facts: 350 calories 2g fat

Rating: 5.0/5

( 1 voted )

Ingredients

INGREDIENTS

1 cup sushi rice
1 1/4 cups water
1/4 cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
1 ripe mango, sliced into thin strips
1 cucumber, julienned
4 sheets nori seaweed
Sweet chili sauce for drizzling
Sesame seeds for garnish

Instructions

Rinse the sushi rice under cold water until the water runs clear. Place the rice and water in a saucepan and bring to a boil.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
Remove from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold it into the rice.
Lay a bamboo sushi mat on a flat surface and place one sheet of nori, shiny side down, on the mat.
Spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge. Arrange slices of mango and cucumber in a line across the center of the rice.
Using the bamboo mat, carefully roll the sushi away from you, pressing gently but firmly to keep a tight roll. Seal the edge with a little water.
Repeat with the remaining ingredients to make 4 rolls. Using a sharp knife, slice each roll into 6 pieces.
Arrange the sushi rolls on a platter, drizzle with sweet chili sauce, and sprinkle with sesame seeds before serving.

Notes

Tip: Serve with additional sweet chili sauce for dipping!

For the best flavor, use ripe, sweet mango and fresh cucumbers. You can substitute the sweet chili sauce with sriracha if you prefer a spicier kick. If you’re not a fan of sushi rolls, consider making a deconstructed version by layering the ingredients in a bowl.

Make sure to keep your hands wet while rolling to prevent the rice from sticking. After rolling, refrigerate for about 10 minutes for easier slicing. These sushi rolls are best enjoyed fresh but can be stored in an airtight container in the fridge for up to a day.

appetizer cucumber mango refreshing sushi

Linda

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

Tropical Sweet Chili Mango-Cucumber Sushi Rolls

Tropical Sweet Chili Mango-Cucumber Sushi Rolls

Ingredients

Instructions

Notes

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