NUTRITION

SERVINGS

INGREDIENTS

8 oz lump crab meat

0.5 cup cooked sushi rice

0.25 whole avocado

0.5 cup cucumber

2 sheet nori

1 tbsp avocado oil mayonnaise

1 tsp rice vinegar

0.25 tsp sea salt

1 tsp toasted sesame seeds

1 tsp sriracha

PREPARATION

• 1

  In a small bowl, combine the cooked sushi rice with rice vinegar and sea salt, fluffing gently with a fork to incorporate.

• 2

  In a separate bowl, fold together the lump crab meat, avocado oil mayonnaise, and sriracha until the crab is lightly coated.

• 3

  Peel the cucumber and slice it into thin matchsticks; slice the avocado into thin wedges.

• 4

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

• 5

  Layer half of the crab mixture, cucumber matchsticks, and avocado wedges across the center of the rice.

• 6

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

• 7

  Sprinkle the exterior with toasted sesame seeds and slice each roll into 6-8 pieces using a sharp, damp knife.