Crab, Avocado and Mango Roll

Directions

1. 1
   *Can be found at specialty Asian markets
2. 2
   Serving suggestion: wasabi, sweet picked ginger, soy sauce
3. 3
   Special equipment: a bamboo sushi mat
4. 4
   In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
5. 5
   Place a piece of plastic wrap on the sushi mat.
6. 6
   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.
7. 7
   Lay a sheet of nori over the rice.
8. 8
   Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top.
9. 9
   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.
10. 10
    Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder.
11. 11
    Remove the plastic wrap.
12. 12
    Repeat with the remaining ingredients.
13. 13
    Sprinkle each roll with the black sesame seeds.
14. 14
    To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice).
15. 15
    Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
16. 16
    Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.
17. 17
    Yield: 24 crab rolls
18. 18
    Prep Time: 20 minutes
19. 19
    *Can be found at specialty Asian markets
20. 20
    Place the rice and water in a medium saucepan over high heat.
21. 21
    Bring the mixture to a boil.
22. 22
    Cover the pan and reduce the heat to low.
23. 23
    Simmer for 25 minutes.
24. 24
    Sprinkle the vinegar over the rice and mix with a fork.
25. 25
    Transfer the cooked rice to a parchment paper-lined baking sheet.
26. 26
    Allow the rice to cool completely before using.