CRAB, AVOCADO AND MANGO ROLL

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Crab, Avocado and Mango Roll image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 6 cups

Number Of Ingredients 13

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

Steps:

  • *Can be found at specialty Asian markets
  • Serving suggestion: wasabi, sweet picked ginger, soy sauce
  • In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.
  • Place a piece of plastic wrap on the sushi mat. 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. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. 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. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.
  • To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
  • *Can be found at specialty Asian markets
  • Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

Hammeed BUGTI
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These rolls are so delicious and easy to make. I will definitely be making them again.


Aizaz Ahmed
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I'm not a big fan of raw fish, but I love this recipe. The crab, avocado, and mango are a great combination and the wonton wrappers add a nice crunch.


Juju Exum (Ma Jude)
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This recipe is a great way to use up leftover crab. It's also a fun and easy appetizer to make.


Ashley Lee Smith
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I've made this recipe several times now and it's always a hit. It's so easy to make and it's always delicious.


Funtua Girls
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I made these rolls for a party and they were a huge hit! Everyone loved them. They're so easy to make and they look really impressive.


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This recipe was a bit more time-consuming than I expected, but it was worth it. The rolls were delicious and everyone at my party loved them.


bhagwat Pasman
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I love the combination of crab, avocado, and mango in this roll. The wonton wrappers are a nice touch. I will definitely be making this again.


Alfredo Valenzuela
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The Crab, Avocado, and Mango Roll was delicious! The wonton wrappers were a great way to make a crispy roll without having to deal with sticky rice. I will definitely be making this again.


Keshar Bk
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This recipe was easy to follow and the rolls turned out perfect. They were a big hit at my party.


Kaylee Stafford
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I'm not a big fan of sushi, but I thought I'd give this Crab, Avocado, and Mango Roll a try. I'm so glad I did! It was delicious. The flavors were well-balanced and the wonton wrappers were a great substitute for rice. I'll definitely be making this


Mk rana
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This Crab, Avocado, and Mango Roll was a hit at my dinner party! The combination of flavors and textures was amazing. The crab was sweet and delicate, the avocado was creamy and rich, and the mango added a tropical sweetness. The crispy wonton wrappe