Crabby Patty Sushi Rolls

Ingredients 2 cups sushi rice 2 cups water + water for rinsing 2 tablespoons black bean garlic sauce 1 cup shredded carrots 2 cups shredded cabbage 1 teaspoon sugar + 1 tablespoon 1 cup lump crab meat 4 tablespoons seasoned rice wine vinegar 3 roasted seaweed sheets 1 avocado, thinly sliced 1 mango, thinly sliced Chopped scallions Chipotle mustard, optional Pickled ginger, optional Soy sauce, optional

Step 1 Rinse rice in cold water until water is almost clear.

Step 2 Place the rice and 2 cups of water into a medium saucepan and bring to a boil over high heat, uncovered. Once it has come up to a boil, reduce heat to low and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

Step 3 Transfer rice to a large bowl. In a separate small bowl, mix vinegar, salt and 1 teaspoon sugar. Add vinegar mixture to rice two tablespoons at a time and fold over rice until well-combined. Let rice cool completely.

Step 4 In a large skillet, heat black bean garlic sauce and add carrots, cabbage and sugar. Cook for about 10 minutes over medium heat.

Step 5 Fold in lump crab meat. Transfer to a large bowl and let cool. Tip: to save time, prepare crab meat mixture while rice is cooking.

Step 6 To prepare sushi rolls, wrap bamboo mat with plastic wrap and place over cutting board.

Step 7 Add about 1/3 of the cooked rice onto the mat and spread using the tips of dampened fingers. (Keep a water bowl within arm’s reach)

Step 8 Place seaweed sheet over rice. Add 3 slices each avocado and mang.

Step 9 Spread over about 1 ½ tablespoons crabmeat mixture.

Step 10 Roll up from bottom using mat to assist. Repeat to make three rolls in total.

Step 11 With a sharp knife, cut rolls into 6 pieces (these are quite large so we cut into 8 pieces). Tip: Dip knife in water and wipe clean with towel between each cut.

Step 12 Serve with chipotle spicy mustard, pickled ginger and top with chopped scallions.