Crab, Avocado, & Mango Sushi Roll

Name: Crab, Avocado, & Mango Sushi Roll
Prep time: 2 min
Cook time: 25 min
Total time: 27 min
Yield: 24 rolls, 6 serving(s)
Ingredients: 1 lb 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; 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 seed

Submitted by Jfoxe

"Recipe courtesy Giada De Laurentiis from the food network. I'm not a fan of sushi but my boyfriend loves it. This actually looks like something even I would enjoy. I can't wait to make it for him! The nori sheets can be found in asian markets and the directions do say to use a sushi mat, but I don't have one so I'll have to find some other substitute."

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Ready In:: 27mins
Ingredients:: 10
Yields:: 24 rolls
Serves:: 6

ingredients

1 lb 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
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 seed

directions

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.

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RECIPE SUBMITTED BY

Jfoxe

Like most everyone else on this site, I LOVE to cook. I really enjoy trying new recipes and adding my own flair to them. I never make a dish exactly the same way twice, I'm always improving it. Plus I tend to improvise a lot when I'm in the kitchen.

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