Photo: Crab, Avocado and Mango Roll Recipe
Ingredients
- 1 pound lump crabmeat, drained and patted dry with paper towels
- 1/4 cup mayonnaise
- 4 teaspoons lemon juice
- 4 teaspoons light brown sugar
- 5 cups cooked Sushi Rice, recipe follows
- 4 toasted nori sheets*
- 1 avocado, seeded, peeled and cut into thin slices
- 1 mango, peeled and cut into thin slices
- 1/2 red bell pepper, cored, seeded and cut into thin slices
- 1/4 cup black sesame seeds*
Directions
*Can be found at specialty Asian markets
Serving suggestion: wasabi, sweet picked ginger, soy sauce
Special equipment: a bamboo sushi mat
In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.
Yield: 24 crab rolls
Prep Time: 20 minutes
Sushi Rice:
- 2 cups short-grain sushi rice (recommended: Kokuho Rose)*
- 2 1/2 cups water
- 1/4 cup seasoned rice vinegar
*Can be found at specialty Asian markets
Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
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By oukat96_6986721
Indianapolis, IN
on October 05, 2011
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Maybe I'm not the sushi aficionado that some who've reviewed this recipe claim to be. But I do know when I see someone take a traditional concept and make it their own. I made these last night and they rocked! I'm pretty picky when it comes to sushi (freshness and there are some things I just won't eat, but these were a bit different from the crab rolls I typically get and I loved them. Will be making them again, in fact I'm thinking of having a party featuring these recipes and my own lettuce wraps. Should be fun! And an extra bonus... They're gluten free :
By amadobi
Jacksonville, F...
on March 05, 2011
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Easy to make and fun!!
By ratherbknitting
on February 26, 2011
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I rarely review recipes, but after watching Giada make this roll on TV, I was sadly disappointed. On the TV show, Giada recommends picking up sushi rice from a local sushi restaurant. I taught myself how to make sushi from Japanese cookbooks. The rice is very important in sushi, and is flavored with a delicate sugar/vinegar/salt/mirin recipe. It must be body temperature to roll properly, not too cold or too hot. By the time you bring home sushi rice from a restaurant, it would undoubtedly be too cold to use. On a positive note, this recipe does get people to try making it at home.
Read all 15 reviews