Overhead view of a Mango Sushi Bowl.

Mango Sushi Rice Bowls

Mix up your weekly routine with these easy to make Mango Sushi Rice Bowls. These tasty bowls are the perfect combination of sweet and savory and can be customized to your liking.

This recipe stars U.S.-grown short grain rice and comes to us from our friend Molly of @sayyestothefresh in partnership with USA Rice.

  • Servings
  • Serving Size
    1 bowl


Rice Bowl

  • 1 cup sushi (short grain) rice
  • 4 mini cucumbers, chopped
  • 1 mango, chipped
  • 2 cups shredded carrots
  • 1 tablespoon sesame oil
  • 2 tablespoons reduced sodium soy sauce
  • ½ tablespoon fish sauce
  • 1 tablespoon honey
  • sesame seeds 
  • 1lb cooked shrimp, peeled (or 2 cups of shelled edamame)
  • cilantro, scallions, and red pepper flakes (optional)

Mango Sauce

  • ½ cup mango chunks
  • ½ tablespoon lime juice
  • 1 tablespoon sweet chili sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons sugar
  • ½ teaspoon salt


Rice Bowl

  • In a pot combine 2 cups water with 1 cup sushi rice, bring to a boil, then cover and simmer over low for 15 minutes. 
  • Once cooked, turn off the heat and leave the lid on for 10 more minutes.
  • Combine 4 chopped mini cucumbers, 1 chopped mango, and 2 cups shredded carrots with 1 tablespoon sesame oil, 2 tablespoons reduced sodium soy sauce, ½ tablespoon fish sauce, 1 tablespoon honey, and sesame seeds.
  • Add 1lb shrimp for protein, or 2 cups shelled edamame if you prefer plant protein.  

Mango Sauce 

  • Blend ½ cup mango chunks with ½ tablespoon lime juice and 1 tablespoon sweet chili sauce. 
  • Heat 2 tablespoons of rice vinegar and dissolve in 2 teaspoons sugar and ½ teaspoon salt. 
  • Add the vinegar mix to the cooked rice and stir. 
  • Assemble rice bowl and top with mango sauce, cilantro, scallions, and red pepper flakes.