Cucumber Crab Sushi

Ingredients

• Seaweed Wraps, Sushi Nori

  gimME

  2 sheet or 5g

• Mayonnaise

  Regular, with salt

  2 tbsp or 28g

• Cucumber

  With peel, raw

  1 cup slices or 104g

• Blue crab

  Crustaceans, canned

  2 oz or 57g

• Soy sauce

  Made from soy (tamari)

  2 tbsp or 36g

Directions

1. Place a sheet of nori on a clean, dry cutting board with the shiny side down and the longest edge facing you.
2. Spread the mayonnaise starting from the left edge, and arrange the cucumber slices in overlapping rows on the nori, leaving a 1-inch margin of uncovered nori at the right edge.
3. Top with the crab.
4. Rotate the cutting board a quarter turn counter-clockwise so the uncovered strip of nori is furthest from you. Using both hands, start rolling the sheet of nori from the edge closest to you, folding it up and over the filling, then rolling it tightly away from you.
5. As you reach the uncovered strip of nori at the end, dip your fingertips in water and dab the nori lightly to create a seal.
6. Slice into halves or thick slices using a sharp chef's knife. Serve with soy sauce for dipping.

Similar Foods

• Cucumber Sushi Rolls
• Sushi Salad
• Crab and Shrimp Louis
• Quick Nori Roll with Cucumber and Avocado
• Keto Smoked Salmon Sushi
• Veggie Nori Roll