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Crab, Avocado and Mango Roll (Giada De Laurentiis) Recipe

Crab, Avocado and Mango Roll (Giada De Laurentiis) Recipe

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Crab, Avocado and Mango Roll (Giada De Laurentiis)

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Ingredients:

Serving

1 lb lump crabmeat, drained and patted dry with paper towels
1/4 cup mayonnaise
4 tsp lemon juice
4 tsp 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
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1480.17 Kcal (6197 kJ)
Calories from fat	154.51 Kcal
		% Daily Value*
Total Fat	17.17g	26%
Cholesterol	3.85mg	1%
Sodium	652.5mg	27%
Potassium	303.65mg	6%
Total Carbs	295.77g	99%
Sugars	12.87g	51%
Dietary Fiber	6.28g	25%
Protein	39.43g	79%
Vitamin C	34.7mg	58%
Vitamin A	0.2mg	8%
Iron	5.4mg	30%
Calcium	81.8mg	8%

Amount Per 100 g
Calories	189.99 Kcal (795 kJ)
Calories from fat	19.83 Kcal
		% Daily Value*
Total Fat	2.2g	26%
Cholesterol	0.49mg	1%
Sodium	83.75mg	27%
Potassium	38.98mg	6%
Total Carbs	37.96g	99%
Sugars	1.65g	51%
Dietary Fiber	0.81g	25%
Protein	5.06g	79%
Vitamin C	4.5mg	58%
Iron	0.7mg	30%
Calcium	10.5mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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