Crab and veggie Sushi

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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
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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


    *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


Putting additional fillings in the middle may create a larger roll.


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.

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