1 bag frozen mango cubes (I like the Trader Joe's kind)
1 lb. shrimp, peeled, deveined, and tails off
1 red onion, chopped
1 red bell pepper, diced
1 1/2 avocados, cubed
2 limes, juiced
1 Tbsp. olive oil
Salt and pepper, to taste
1/3 cup cilantro, chopped
1 Tbsp. sugar
3 Tbsp. rice vinegar
3 cups uncooked white rice (which we will soon turn into sushi rice)
Peanut oil (you'll need a lot for frying)
Defrost the frozen mangos. I also like to dice the cubes even smaller than they are in the bag. In a medium mixing bowl, combine the mango, lime juice, olive oil, red onion, pepper and avocado. Set aside.
The rice is next. Cook according to package instructions then transfer to a large mixing bowl. Add rice vinegar, sugar and salt (to taste). If rice still seems dry, feel free to add more vinegar. Set aside.
Set up your deep frying "station." An acronym I always remember when breading any protein is FEB (flour, egg, breadcrumbs) - it's changed my life because I could never remember the order before. I pour the flour onto parchment paper, alongside the panko, and whip the egg in a wide bowl. Season shrimp with salt and pepper before starting. Coat the shrimp in the flour, then the eggs, then the panko and place on a plate.
Heat up the oil in a frying pan. Make sure there is enough oil to cover the shrimp (1 1/2 - 2 inches). The way to make sure the oil is hot and ready for frying is to stick a wooden spoon in it; if the oil bubbles around the spoon, you're ready to go! Fry the shrimp in the oil until crispy and golden brown (about 4 minutes). Transfer to a paper towel-lined plate or baking dish.
Lay the seaweed paper down flat to start building your maki roll. Start with the rice (which is so good, btw, that it's hard not to eat it all with a spoon), then layer in a few shrimp and top with the mango salsa. Wet the end of the seaweed, roll and then adhere to the other side. If you have a very sharp fish knife, use that to cut slices - if not, in all honestly, I hate mine like a burrito. A sushirrito.