Crab Avocado and Mango Roll
Ingredients
- 1 pound 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, recipe follows
- 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 seeds*
- 2 cups short-grain sushi rice (recommended: Kokuho Rose)*
- 2 1/2 cups water
- 1/4 cup seasoned rice vinegar
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