Crab, Avocado and Mango Roll

Total Time:
27 min
Prep:
2 min
Cook:
25 min

Yield:
6 cups
Level:
Easy

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*
  • Sushi Rice:
  • 2 cups short-grain sushi rice (recommended: Kokuho Rose)*
  • 2 1/2 cups water
  • 1/4 cup seasoned rice vinegar
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:

*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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