Crab Salad Rolls with Ginger-Plum Sauce

Crab Salad Rolls with Ginger-Plum Sauce

Fixings

Ginger-Plum Sauce

• 1 1/2 pounds new knot crabmeat, depleted
• 1/2 cup mayonnaise
• 1/4 cup minced Maui or other sweet onion
• 1/2 teaspoon shichimi togarashi (Japanese flavor combination)
• 1 tablespoon Dijon mustard
• 1/2 teaspoon dried squashed red pepper
• 1 teaspoon new lemon juice
• 1 tablespoon minced green onion
• 1 tablespoon minced new cilantro
• 1/4 teaspoon newly ground dark pepper
• 1/4 teaspoon salt
• 10 sesame or plain mame nori sheets
• 1/2 cup cooked sushi rice
• 1 head green leaf lettuce, flushed and completely dried
• 1 avocado, daintily cut
• 1 mango, daintily cut

Guidance

Get ready Ginger-Plum Sauce; put away.

Consolidate next 11 fixings in a medium bowl. Put 1 mame nori sheet on a dry work surface with a short end toward you. Utilizing dampened fingers, place around 2 teaspoons of the rice along the short edge farthest from you. Put a dry lettuce leaf on the base third of covering. Spread 1/3 cup crabmeat blend on top of lettuce. Top with 4 cuts every one of avocado and mango. Place another dry lettuce leaf on avocado and mango. Beginning with short edge nearest to you, overlap covering over filling. Roll toward top edge of covering , squeezing solidly. Lay roll crease side down, and rehash with residual fixings.

Cut each roll into 4 pieces, and put on a serving platter. Present with Ginger-Plum Sauce. Cool. Appreciate it!

Crab Salad Rolls with Ginger-Plum Sauce VIDEO