Crab, avocado and mango roll Recipe | Food Network UK

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