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By Shane Young | May 1, 2014 |
Makes 3 large rolls (1 to 2 lunch servings)
2 tbsp (28 g) homemade mayonnaise
1 tsp sriracha
1 6.5 oz (182 g) can sustainable crabmeat
2 tbsp (2 g) cilantro, minced
2 tbsp (2 g) chives, minced
2 tsp mint, minced
3 toasted nori wrappers
1 avocado, sliced
8 snow peas, sliced thin lengthwise
¼ grapefruit, sectioned
4” (10 cm)-long piece daikon radish, peeled and cut into matchsticks
First, make the crab salad by combining the mayo, sriracha, crab, cilantro, chives and mint in a bowl. Have all of your peeled ingredients out in front of you. Now, place a piece of nori shiny side down on a bamboo sushi mat. With about one fourth of the avocado, form a thin, single layer of slices on the nori. Leave a naked 1-inch (2.5 cm) strip on the side closest to you. Use the back of a spoon to spread the avocado across the surface of the nori. It doesn’t need to cover it completely – just enough to help seal the roll and soften the nori. Repeat with the remaining nori sheets. Now, place the crab salad in the “naked” part of the nori. Next, make a parallel strip of snow peas on top of the avocado, then another strip of daikon on top of the snow peas, and finally a layer of the grapefruit over that. Carefully roll a little squeeze to help the avocado hold it all together. Slice in half, then in half again and again until you have 8 uniform pieces of sushi. Repeat with the other 2 rolls. Carefully pack the sliced rolls into a container so they’re pretty cozy, that way they’ll stay together.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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