Crab, avocado and mango roll

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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

Use imperial measurements

Method

How to make Crab, avocado and mango roll

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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