Crab Salad Rolls with Ginger-Plum Sauce

Ingredients

• 1  avocado thinly sliced
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup sushi rice cooked
• 1 tablespoon dijon mustard 
• 1 tablespoon cilantro leaves fresh minced
• 1 tablespoon green onion minced
• 1 teaspoon juice of lemon fresh
• 1 head lettuce dried green rinsed
• 1.5 pounds lump crab meat fresh drained
• 1  mangos thinly sliced
• 0.3 cup maui sweet minced
• 0.5 cup mayonnaise 
• 10 sheets mame nori plain
• 10 servings ginger-plum sauce 
• 0.5 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 
• 0.5 teaspoon shichimi togarashi (Japanese spice mixture)

Equipment

• bowl

Directions

1. Prepare Ginger-Plum Sauce; set aside.
2. Combine next 11 ingredients in a medium bowl.
3. Place 1 mame nori sheet on a dry work surface with a short end toward you. Using moistened fingers, place about 2 teaspoons of the rice along the short edge farthest from you.
4. Place a dry lettuce leaf on the bottom third of wrapper.
5. Spread 1/3 cup crabmeat mixture on top of lettuce. Top with 4 slices each of avocado and mango.
6. Place another dry lettuce leaf atop avocado and mango. Starting with short edge closest to you, fold wrapper over filling.
7. Roll toward top edge of wrapper (toward the rice), pressing firmly. (The rice will keep the roll closed.)
8. Lay roll seam-side down, and repeat with remaining ingredients.
9. Cut each roll into 4 pieces, and place on a serving platter.
10. Serve with Ginger-Plum Sauce.