Crab, Avocado, & Mango Sushi Roll

1. 1

   In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.

2. 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. 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. 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. 5

   Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap.

6. 6

   Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.

7. 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. 8

   Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.

* Per serving · 4 servings · Values may vary.