2 Serves
93 Mins
Cook the sushi rice according to package instructions and season with sushi vinegar while warm, then let it cool to room temperature.
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JapaneseVitamin K
36 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
6 µg / 2.4 µgFolate
98 µg / 400 µgCalcium
148 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
69 mg / 420 mgPhosphorus
355 mg / 1,250 mgPotassium
651 mg / 4,700 mgSodium
818 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
63 µg / 55 µgFiber
8 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
155 mg / 300 mgCaffeine
0 mgNet Carbs
119 gAlcohol
0 g
Clean the soft-shell crab, coat it in a light batter, and deep fry in hot oil until golden and crispy. Drain on paper towels.
Place a sheet of nori on the bamboo sushi rolling mat, spread a thin layer of seasoned sushi rice over it, and arrange the fried crab, cucumber, and avocado slices in the center.
Roll the sushi tightly using the bamboo mat, then use a sharp knife to slice the roll into bite-sized pieces.
Arrange the rolls on a serving dish and garnish with a drizzle of spicy mayo and a sprinkle of salt and pepper if desired.
8
g40
g15
g
Japanese
American