Crab and Quinoa California Rolls
Easy homemade sushi recipe. Cooked quinoa, crab meat, mayo sauce, avocado and cumber rolled in seaweed.
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 pieces
- 1 cup Village Harvest Organic Ancient Grain Blend dry
- 16- ounces fresh or drained canned crab meat cooked/chilled
- ½ cup organic mayonnaise divided
- 1 lemon juiced
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
- 4 nori seaweed sheets
- ½ cucumber thinly sliced
- 1 avocado sliced
Cook quinoa blend according to package directions. Bring to room temperature then chill until cold. Stir in ¼-cup of mayo, set aside.
In a medium bowl, stir together crab meat, remaining mayo, lemon juice, cumin, chili powder, salt and pepper.
Spread some of quinoa mixture up to edges on bottom ¾ of a seaweed sheet, about ¼-inch thick. Top with a layer of crab meat mixture. Add a few cucumber and avocado slices to center. Tightly roll from bottom form a tube. Add a bit of water to edge to help seal if needed. Repeat with remaining ingredients to form additional rolls. Cut each with a sharp knife in roughly 1-inch pieces and serve immediately.
Calories: 93kcal | Carbohydrates: 7g | Protein: 4g | Fat: 4g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 106mg | Potassium: 135mg | Fiber: 0g | Sugar: 0g | Vitamin A: 25IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 0.2mg