Serves 4
Serve these handmade crab and vegetable rolls with pickled ginger and soy sauce on the side.
Ingredients
4 sheets toasted nori sea vegetable (cut into 5-inch x 8-inch pieces)
3/4 cup cooked jasmine rice
1/8 cup wasabi mixed with enough water to make a paste
1/2 cup crabmeat, cooked and chilled
1/2 cup shredded cucumber
4 slices avocado
4 teaspoons toasted sesame seeds
Method
Place one nori sheet on flat surface with shiny side down and coarse side up. Place rice 1/2" from the bottom, 2" from the top, 1/2" thick and completely covering nori from side to side. Spread some wasabi paste across the center of rice, from side to side. Spread crab, cucumber and sesame seeds across wasabi.
Fold bottom of nori toward the center, just so the ingredients are covered. Roll. Seal the roll by placing 4 grains of rice along the top edge of the nori and press together. Slice roll into 4 pieces.
Nutrition
Per serving (about 3oz/97g-wt.): 110 calories (30 from fat), 3.5g total fat, 0g saturated fat, 9g protein, 13g total carbohydrate (2g dietary fiber, 0g sugar), 25mg cholesterol, 130mg sodium
Tags: No Cook, Japanese, Wheat Free, Sugar Conscious, Low Sodium, Gluten Free, Dairy Free
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. See our Terms of Service.
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