Crab, Avocado and Mango Roll (Giada De Laurentiis) |
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Prep Time: 2 Minutes Cook Time: 25 Minutes |
Ready In: 27 Minutes Servings: 6 |
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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 |
Directions:
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. 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.
6. 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.
7. Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos.
8. Yield: 24 crab rolls
9. Prep Time: 20 minutes
10. Sushi Rice:
11. *Can be found at specialty Asian markets
12. 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.
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