Easy homemade sushi recipe. Cooked quinoa, crab meat, mayo sauce, avocado and cumber rolled in seaweed.
Course Sushi
Cuisine Japanese
Keyword crab california rolls, easy california quinoa rolls, easy california rolls
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 24pieces
Calories 93kcal
Author Plating Pixels
Ingredients
1cupVillage Harvest Organic Ancient Grain Blenddry
16-ouncesfresh or drained canned crab meatcooked/chilled
½cuporganic mayonnaisedivided
1lemonjuiced
¼teaspooncumin
¼teaspoonchili powder
Salt and pepper to taste
4nori seaweed sheets
½cucumberthinly sliced
1avocadosliced
Instructions
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.