Gluten Free Mango Crab Roll

Gluten Free Mango Crab Roll
Gluten Free Mango Crab Roll

My first experience with this Gluten Free Mango Crab Roll was in Hawaii at a restaurant called Sansei.

I loved it so much, I returned to the restaurant at least four times during my seven day stay.  I searched high and low for the recipe and alas, finally found it.

I’m warning you now, Mamanori sheets are pretty difficult to track down but if you find them, it’s well worth the effort.  Keep in mind though, that some of the colors (not all) contain traces of gluten so be sure to do your research before you buy.  You can also use regular nori sheets if you are worried about cross contamination at the factory.  Regular nori sheets can be found at most supermarkets in the Asian section.


  • 3 – 4 cups blue crab meat
  • 1/4 cup gluten free mayo
  • 4 large (8 small) sheets mamenori or nori
  • 1/2 cup cooked white sushi rice (or other sticky type rice)
  • 8 cups loose mesculin greens
  • 2 cups diced mango
  • 1 cup dry roasted peanuts (unsalted preferably)
  • 2 cups fresh cilantro (coriander)
  • 1 cucumber, sliced thinly
  • 1/2 cup Thai vinaigrette (see below for recipe)
  • 4 tsp sweet Thai chili sauce


In a mixing bowl, combine crab enough to bind and reserve for later. Lay mamenori on a clean flat surface, lace cooked rice 1/4 inch from the top of the mamenori for binding the roll. Lay mesculin mix on mamenori, lace crab, mango, peanuts and cilantro in the middle of the roll and firmly roll with a bamboo sushi roller.
With a sharp knife, cut roll into four parts and place two pieces in the middle of a plate ladling two tablespoons of the vinaigrette on and and round the roll. Garnish with sweet Thai chili sauce and peanuts, cilantro/coriander and cucumber.

Ingredients for Thai Vinaigrette:

  • 4 Tbsp sake
  • 4 Tbsp mirin
  • 1 1/2 cup white sugar
  • 3/4 tsp chopped garlic
  • 1 tsp Sambal Olek
  • 3/4 cup rice wine vinegar
  • 2 Tbsp fish sauce
  • 1 Tbsp yuzu juice (or lime juice as a substitute)
Heat sake and Mirin in a medium pot until hot.  Add sugar and mix until dissolved. Turn off heat and add garlic to hot mixture.  Add Sambal Olek, rice wine vinegar and fish sauce. Remove from heat and cool. Prior to serving, add yuzu or lime juice to finish.  This can be made way in advance and will keep refrigerated for a long time.