Crab, Avocado, & Mango Sushi Roll |
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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 16 |
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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. 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:
1. In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
2. 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.
3. 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.
4. 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.
5. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap.
6. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
7. 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.
8. Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.
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