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