Crab, Avocado and Mango Roll

• 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

1. *Can be found at specialty Asian markets
2. Serving suggestion: wasabi, sweet picked ginger, soy sauce
3. Special equipment: a bamboo sushi mat
4. In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
5. Place a piece of plastic wrap on the sushi mat.
6. 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.
7. Lay a sheet of nori over the rice.
8. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top.
9. 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.
10. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder.
11. Remove the plastic wrap.
12. Repeat with the remaining ingredients.
13. Sprinkle each roll with the black sesame seeds.
14. To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice).
15. Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
16. Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.
17. Yield: 24 crab rolls
18. Prep Time: 20 minutes
19. *Can be found at specialty Asian markets
20. Place the rice and water in a medium saucepan over high heat.
21. Bring the mixture to a boil.
22. Cover the pan and reduce the heat to low.
23. Simmer for 25 minutes.
24. Sprinkle the vinegar over the rice and mix with a fork.
25. Transfer the cooked rice to a parchment paper-lined baking sheet.
26. Allow the rice to cool completely before using.

lump crabmeat, mayonnaise, lemon juice, light brown sugar, rice, avocado, mango, red bell pepper, black sesame seeds, shortgrain sushi rice, water, rice vinegar

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/crab-avocado-and-mango-rollcrab-avocado-and-mango-roll-recipe.html (may not work)