Crab, Avocado, & Mango Sushi Roll

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READY IN: 27mins
SERVES: 6
YIELD: 24 rolls
UNITS: US

INGREDIENTS

Nutrition
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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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