Crab, Mango, and Mint Nori Rolls

• 1/2 firm-ripe mango
• 1 pound jumbo lump crab meat
• 2 tablespoons fresh lime juice
• 1 tablespoon packed light brown sugar
• 2 tablespoons wasabi powder or wasabi paste
• ten 8 x 7 1/2-inch sheets toasted nori*
• 1 cup packed fresh mint leaves
• *available at Asian markets and some specialty foods shops and supermarkets

1. Cut skin from mango and cut flesh into julienne strips.
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. 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. Cut nori sheets in half lengthwise.
5. On a work surface put a sushi mat (see above note) with bamboo strips of mat parallel to front of work surface.
6. (Alternatively, use a 9-inch square of heavy-duty foil as a mat.)
7. Put 1 nori piece on mat with a short side lined up with edge of mat that is closest to you.
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. Top mint leaves evenly with a heaping tablespoon crab mixture and 2 or 3 mango strips.
10. Beginning with a short side and using mat as a guide, roll up nori tightly (use mat to help tighten roll).
11. Seal seam with a little water and with a sharp knife cut roll crosswise into 3 pieces.
12. Make more rolls in same manner.
13. Nori rolls may be made 3 hours ahead and chilled, covered.

mango, crab meat, lime juice, brown sugar, wasabi powder, mint, markets

Taken from www.epicurious.com/recipes/food/views/crab-mango-and-mint-nori-rolls-100728 (may not work)