NUTRITION

SERVINGS

INGREDIENTS

8 oz Lump crab meat

0.25 cup Cooked sushi rice

0.13 whole Avocado

2 sheet Nori

0.13 cup Plain Greek yogurt

1 tsp Sriracha

1 tbsp Panko breadcrumbs

1 tsp Rice vinegar

0.25 tsp Sea salt

1 tsp Toasted sesame seeds

1 tbsp Coconut aminos

PREPARATION

• 1

  In a small bowl, season the cooked sushi rice with rice vinegar and sea salt, stirring gently to combine.

• 2

  In a separate bowl, mix the lump crab meat with Greek yogurt and sriracha until the crab is well-coated and creamy.

• 3

  Place one nori sheet on a bamboo rolling mat and spread half of the rice evenly over the bottom two-thirds of the sheet.

• 4

  Layer half of the crab mixture and avocado slices across the center of the rice.

• 5

  Roll the nori tightly from the bottom up, using a dab of water to seal the edge, and repeat for the second roll.

• 6

  In a small dry skillet over medium heat, toast the panko breadcrumbs until they are golden brown and fragrant.

• 7

  Slice the rolls into bite-sized pieces using a sharp, wet knife.

• 8

  Sprinkle the toasted panko and sesame seeds over the rolls and serve immediately with coconut aminos for dipping.