Crab, Avocado, & Mango Sushi Roll Recipe

Name: Crab, Avocado, & Mango Sushi Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

1060

kcal

Calories

Fat

196

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb lump crabmeat, drained and patted dry with paper towels, 1/4 cup mayonnaise, 4 teaspoons lemon juice, 4 teaspoons light brown sugar, and more.

Yes, Crab, Avocado, & Mango Sushi Roll falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab, Avocado, & Mango Sushi Roll

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