Crab Zucchini Sushi Roll Recipe


Crab Zucchini Sushi Rolls

1 Leaner | 3 Green | 1 Healthy Fat | 2 ½ Condiments

Prep Time: 15 minutes Yield: 4 servings

295 calories | 36g protein | 16g carbohydrate | 10g fat

Ingredients for Crab Zucchini Sushi Roll

3 cups lump crab meat

1 cup plain, low-fat Greek yogurt

2 Tbsp sriracha

1 medium avocado, peeled, pitted, and sliced

4 medium zucchini

1 small cucumber, chopped into matchstick-sized pieces

¼ cup low-sodium soy sauce

Combine first three ingredients in a medium-sized bowl.

Chop the ends off of your zucchini, and use a vegetable peeler or mandolin slicer to peel your zucchini into long, thin strips (8 per zucchini).

Lay zucchini strips flat vertically and spread a spoonful of crab mixture onto each (about 1 – 2 tablespoons of mixture per strip). Arrange a few matchsticks of cucumber and a slice of avocado horizontally on each strip.

Roll up the zucchini strips, secure with toothpicks, and serve.


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