Crab, avocado and mango roll

  • Preparation Time2 mins
  • Cooking Time25 mins
  • DifficultyEasy

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
Special equipment: a bamboo sushi mat

1) In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar.

2) Place a piece of clingfilm on the sushi mat. Using wet fingers, spread a quarter of the rice evenly over the clingfilm 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 centre of the nori leaving a 5cm 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 pepper slices. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the clingfilm. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds.

3) 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.

4) For the sushi rice: Place the rice and water in a medium saucepan over a high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 mins. 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.

* Cook's Note: For spicier rolls, substitute the red pepper with 2 seeded and thinly sliced chillis.

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