Cucumber Crab Sushi

Ingredients

• Seaweed

  Laver, raw

  1 sheets or 3g

• Mayonnaise-like dressing

  Regular, with salt

  1 tbsp or 15g

• Cucumber

  With peel, raw

  ½ cup slices or 52g

• Blue crab

  Crustaceans, canned

  1 oz or 28g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

Directions

1. Place a sheet of nori on a clean and dry cutting board, shiny side down and longest edge facing you.
2. Starting from the left edge, spread the mayonnaise and arrange the cucumber slices in overlapping rows on the nori, leaving a 1-inch margin of uncovered nori at right edge.
3. Top with king crab.
4. Rotate the cutting board by a quarter of a 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 filling, then rolling it tightly away from you.
5. Just as you're about to reach the uncovered strip of nori at the end, dip your fingertips in water and dab the nori lightly so it will stick and create a seal.
6. Slice into halves or thick slices using a sharp chef knife. Serve with soy sauce for dipping.

Similar Foods

• Cucumber Sushi Rolls
• Crab and Shrimp Louis
• Sushi Salad