Crab, Avocado and Mango Roll

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I just watched her making sushi. TERRIBLE!! I'm a Japanese and it is obvious that she doesn't know how to do it nor didn't even practice well to tape this episode. She is an Italian and doesn't need to teach sushi. She was not very good with the vegetable roll either. And I could tell she was not comfortable making sushi either. Sorry, just stick to Italian food.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this roll using the same rice that I used for several other rolls/ nigiri & due to the liquid from the mango & crab mixture it just fell apart. I recommend that you use less liquid in the crab mixture & very little mango.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

this is great sushi!! so easy to make and my girlfriends and i ate tons!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE x3 this recipe! The only change I made was to swap the rice for brown rice and added some chili sauce to crab (Sriracha. It has a mild sweet flavor and the creamyness of the avocado is just perfect....and you top it off with the crunch of the red pepper. I will definitely be making these often! Thanks Giada!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made sushi rolls a couple of times before, but always stuggled with what to put in them. I love the idea of mango and avocado. I ended up making with shrimp mixed with carrots, pepper and the chili/mayo from the summer roll recipe. I made one roll in California style, with rice on the outside, and one traditional style with the nori on the outside. It's much easier to work with the roll when the Nori is on the bottom of the sushi mat, but I have not given up on trying the California style again. Practice makes perfect, right?

The rolls tasted great, and with the avocado and mango, I didn't find the spicy sauce so spicy, which was a good thing. I served with a little wasabi paste and some pickled ginger along with the soy.

I also made my own sushi rice. It's just not that hard, but you must wash the sushi rice prior to cooking! I learned this from a chef friend. Rinse until the water is somewhat clear, then soak for 30 minutes before cooking. I followed Giada's recipe, but did the steps above prior. Makes a big difference.

Overall a good experience, but mise-en-place is a must for this kind of cooking. Not sure I could do this for a crowd without some practice!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I made this and the thai roll from the same show, loved both and will make again. Super easy!