Name: Crab, avocado and mango roll
Prep time: 2 min
Cook time: 25 min
Yield: 24 crab rolls
Cuisine: Japanese
Ingredients: For the sushi roll; 450g crabmeat, drained and patted dry with kitchen paper; 60g mayonnaise; 20ml lemon juice; 25g light brown sugar; 380g (dry weight) 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 pepper, cored, seeded and cut into thin slices; Small handful black sesame seeds*; For the sushi rice; 400g short-grain sushi rice (recommended: Kokuho Rose)*; 590ml water; 60ml seasoned rice vinegar; *Can be found at specialty Asian markets; Serving suggestion: wasabi, sweet picked ginger, soy sauce