Crab and veggie Sushi
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 40.1
- Total Fat: 0.6 g
- Cholesterol: 4.2 mg
- Sodium: 38.1 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 0.5 g
- Protein: 1.5 g
View full nutritional breakdown of Crab and veggie Sushi calories by ingredient
Introduction
Made with real crab meat (canned) and lots of great veggies. Made with real crab meat (canned) and lots of great veggies.Number of Servings: 24
Ingredients
-
*Rice- Annie Chun's Rice Express Sticky White Rice bowl (1/2 tray), 4 serving or 2 bowls
*Crab Meat, Fancy White (BumbleBee) (1 can = 4 oz, ~1/2 cup), 1 serving
Avocados, California (Haas), .5 fruit without skin and seeds
*Seaweed: Nori, roasted seaweed, 1 sheet/serving, 3 serving
Cucumber (peeled), 1/3 of large (8-1/4" long)
*Broccoli Slaw, 3 oz
Granulated Sugar, 4 tsp
*Nakano Seasoned Rice Vinegar, 1 tbsp
One batch I added some fresh ginger grated
Tips
Putting additional fillings in the middle may create a larger roll.
Directions
In the Microwave cook the sticky rice, each one only takes one minute. remove from bowls into a larger bowl and let cool. In one of the bowls mix the Rice Vinegar and sugar, when rice is cooled a bit and settled (use this time to cut any veggies & open the crab) add and mix with a flat spatula or wooden spoon.
To roll set sheet down on a bamboo mat or silicone sheet covered in saran wrap. Start with the rice and spread an even but thin layer over 2/3 of the sheet or more, then add your other ingredients spreading or in the middle. Gently roll sheet into the rice - if you have extra sheet with no rice, get a little bit of water or soy sauce and wet the end of the seaweed to "stick" it together. Roll up with saran wrap and move to cutting board. With a very sharp knife cut each piece to your desired thickness - it is helpful to rinse the knife off in warm water ocassionally. Remove the saran wrap and arrange on plate. Enjoy.
Serving Size: 24-48 pieces depending on size of your rolls
Number of Servings: 24
Recipe submitted by SparkPeople user MILLERSIMPSON.
To roll set sheet down on a bamboo mat or silicone sheet covered in saran wrap. Start with the rice and spread an even but thin layer over 2/3 of the sheet or more, then add your other ingredients spreading or in the middle. Gently roll sheet into the rice - if you have extra sheet with no rice, get a little bit of water or soy sauce and wet the end of the seaweed to "stick" it together. Roll up with saran wrap and move to cutting board. With a very sharp knife cut each piece to your desired thickness - it is helpful to rinse the knife off in warm water ocassionally. Remove the saran wrap and arrange on plate. Enjoy.
Serving Size: 24-48 pieces depending on size of your rolls
Number of Servings: 24
Recipe submitted by SparkPeople user MILLERSIMPSON.