Mango Roll with Crab Stick

Sushi is the perfect poolside or summer meal when things are just to hot or heavy for other fair. This mango roll is a cool, refreshing meal!
Dish type
Ready in
45 minutes


  • 1 pound cooked and seasoned sushi rice
  • 2 full pieces of seaweed wrap, cut into half, totaling 4 half sheets
  • 8 crab sticks
  • 1 cucumber, cut into 8" long sticks (no seeds)
  • 1 mango, peeled and sliced thin
  • 1 avocado, cut into quarters
  • Siracha for spice


Prep Time
30 minutes for rice
Ready in
45 minutes
  1. On a flat work surface, spread cooked sushi rice evenly onto all 4 pieces of seaweed and turn them over so the rice is against your surface.
  2. Horizontally across the middle arrange the crabsticks and some of the mango.
  3. Make sure to leave some for the remaining four rolls. Cut quarter pieces of avocado into thirds and place on top of the crab and mango.
  4. Spice it up with some Sriracha (optional) and roll the bottom up and over the ingredients enclosing the roll.
  5. The rice should be on the outside of the roll. Cut each roll into 8 equal bite size pieces.