Crab, Avocado, & Mango Sushi Roll - cooking recipe

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

Preparation

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.