Mango Crab Sushi Rolls

You may use imitation crab legs for this if snow crab is unavailable, or use lump crabmeat.

SERVES 4

2 sheets nori (seaweed)

1 recipe Japanese Sushi Rice (page 156)

4 tablespoons toasted sesame seeds

1 mango Meat from

8 snow crab legs

Soy sauce

Wasabi paste

Pickled ginger

  • Cut the nori in half and lay one piece on a bamboo sushi mat covered with plastic wrap. Cover the nori with sushi rice, about 1-inch thick.

  • Sprinkle 1 tablespoon toasted sesame seeds over the rice and press them in lightly. Turn the nori over so the rice side is down on the sushi mat. Position it on the bottom edge of the mat.

  • Peel the mango and cut it into strips. Place several strips on the bottom edge of the nori spanning the entire width. Place crab-leg meat above the mango in the same manner.

  • Roll the sushi mat up like a carpet, with the filling becoming the middle of the sushi roll. Use the mat as a guide and continue rolling until you have a roll with rice on the outside. Cut the roll in half and then cut the two halves into thirds. Turn the pieces cut-side up onto a plate. Repeat with the remaining ingredients to make four rolls.

  • Serve with soy sauce, wasabi paste, and pickled ginger.

Sushi Tip . . . . . . . . . . . . . . . . . . . . . . . . . . .

Believe it or not, mayonnaise is often used in sushi. It is mixed with loose crabmeat for California rolls and other rolls using crabmeat. It helps the sushi pieces stay together after the roll is cut, and it adds creaminess and flavor.

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