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Mango-Crab Sushi

Serves 4 to 6
Time 1 hr 30 min
With flecks of savory crab and green onions in the brown rice, these nigiri-style sushi bites are perfectly topped with juicy, sweet slices of mango. Top with thin slices of fresh jalapeño if you like a little bit of heat.
Ingredients
  • 1 cup short-grain brown rice
  • 1/4 teaspoon fine sea salt
  • 1/4 cup crab claw meat (about 1 1/2 ounces) picked through, shell pieces discarded
  • 2 teaspoons brown rice vinegar
  • 2 green onions finely chopped
  • 1 ripe mango very thinly sliced
  • 1 tablespoon finely chopped fresh cilantro
Method

Put rice, salt and 2 cups water into a small pot and bring to a boil. Reduce heat to medium-low, cover and simmer until just tender, about 40 minutes. Set aside off of the heat to let steam for 5 minutes, and then uncover and transfer to a large, heatproof bowl. Add crab, vinegar and green onions, and toss gently to combine. Set aside to let cool until warm.

Moisten your hands with water. To form each piece of nigiri-style sushi, shape 2 to 3 tablespoons of the rice mixture into an oval, pressing firmly to ensure it holds together. Arrange on a platter. Top with mango slices, garnish with cilantro and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup short-grain brown rice
  • 1/4 teaspoon fine sea salt
  • 1/4 cup crab claw meat (about 1 1/2 ounces) picked through, shell pieces discarded
  • 2 teaspoons brown rice vinegar
  • 2 green onions finely chopped
  • 1 ripe mango very thinly sliced
  • 1 tablespoon finely chopped fresh cilantro