Tuna Mango Jalapeno Roll

By Chad Carns


2 c sushi rice, cooked
2 nori sheets
6 oz sushi-grade tuna, cut into 1/4-inch slices
1/2 mango, julienned
1/2 jalapeno, julienned
1 bowl of warm water




Cover sushi mat with plastic wrap. Dip your fingers into warm water. Spread half of the rice on top of sushi mat in an 8 x 8-inch square. Place nori sheet on top of rice. Layer tuna, mango and jalapeño on 1/3 of nori. Roll sushi and close. Repeat. Slice each roll into 6 pieces.

Tuna Mango Jalapeno Roll
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Skill Level7
Effort 5
Impress Your Date8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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