1. In a medium bowl, mix together the crabmeat, mayonnaise, lemon juice, and sugar. 2. Place a piece of plastic wrap on the sushi mat. Using wet fingers, spread 1 1/4 cups of the rice evenly over the plastic wrap to form a rectangle slightly smaller than the sushi mat. 3. Lay a sheet of nori over the rice. Arrange 1/4 of the crab mixture along the center of the nori leaving a 2-inch border at the top. 4. Top the crab mixture with 1/4 of the avocado slices, 1/4 of the mango slices, and 1/4 of the red bell pepper slices. 5. Using the sushi mat as a guide, fold the rice over the filling and roll into a cylinder. Remove the plastic wrap. 6. Repeat with the remaining ingredients. Sprinkle each roll with the black sesame seeds. 7. To serve, using a sharp, damp knife, slice each cylinder into 6 pieces (re-wet the knife after each slice). Arrange the crab rolls on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce. 8. Cook's Note: For spicier rolls, substitute the red bell pepper with 2 seeded and thinly sliced jalapenos. ---------------------------------------------------------------------------
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