Easy homemade sushi recipe. Cooked quinoa, crab meat, mayo sauce, avocado and cumber rolled in seaweed.
Keyword crab california rolls, easy california quinoa rolls, easy california rolls
Prep Time 15minutes
Cook Time 12minutes
Total Time 27minutes
Author Plating Pixels
1cupVillage Harvest Organic Ancient Grain Blenddry
16-ouncesfresh or drained canned crab meatcooked/chilled
Salt and pepper to taste
4nori seaweed sheets
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.