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1
Cut skin from mango and cut flesh into julienne strips.
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2
Pick over crab meat to remove any bits of cartilage and shell and in a bowl stir together with lime juice, brown sugar, and salt to taste.
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3
If using wasabi powder, in a small bowl stir together with 2 teaspoons water and let stand, covered, 10 minutes to make wasabi paste.
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4
Cut nori sheets in half lengthwise.
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5
On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface.
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6
(Alternatively, use a 9-inch square of heavy-duty foil as a mat.)
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7
Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you.
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8
Spread 1/4 teaspoon wasabi paste across bottom edge of nori and top with 5 or 6 mint leaves so that some stick out on each side.
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9
Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips.
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10
Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll).
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11
Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces.
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12
Make more rolls in same manner.
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13
Nori rolls may be made 3 hours ahead and chilled, covered.
