Crab, Mango, and Mint Nori Rolls

1. 1

   Cut skin from mango and cut flesh into julienne strips.

2. 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.

3. 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.

4. 4

   Cut nori sheets in half lengthwise.

5. 5

   On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface.

6. 6

   (Alternatively, use a 9-inch square of heavy-duty foil as a mat.)

7. 7

   Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you.

8. 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.

9. 9

   Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips.

10. 10

    Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll).

11. 11

    Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces.

12. 12

    Make more rolls in same manner.

13. 13

    Nori rolls may be made 3 hours ahead and chilled, covered.

* Per serving · 4 servings · Values may vary.