2 cups sushi rice
2 cups water + water for rinsing
2 tablespoons black bean garlic sauce
1 cup shredded carrots
2 cups shredded cabbage
1 teaspoon sugar + 1 tablespoon
1 cup lump crab meat
4 tablespoons seasoned rice wine vinegar
3 roasted seaweed sheets
1 avocado, thinly sliced
1 mango, thinly sliced
Chipotle mustard, optional
Pickled ginger, optional
Soy sauce, optional
Rinse rice in cold water until water is almost clear.
Place the rice and 2 cups of water into a medium saucepan and bring to a boil over high heat, uncovered. Once it has come up to a boil, reduce heat to low and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Transfer rice to a large bowl. In a separate small bowl, mix vinegar, salt and 1 teaspoon sugar. Add vinegar mixture to rice two tablespoons at a time and fold over rice until well-combined. Let rice cool completely.
In a large skillet, heat black bean garlic sauce and add carrots, cabbage and sugar. Cook for about 10 minutes over medium heat.
Fold in lump crab meat. Transfer to a large bowl and let cool.
Tip: to save time, prepare crab meat mixture while rice is cooking.
To prepare sushi rolls, wrap bamboo mat with plastic wrap and place over cutting board.
Add about 1/3 of the cooked rice onto the mat and spread using the tips of dampened fingers. (Keep a water bowl within arm’s reach)
Place seaweed sheet over rice. Add 3 slices each avocado and mang.
Spread over about 1 ½ tablespoons crabmeat mixture.
Roll up from bottom using mat to assist. Repeat to make three rolls in total.
With a sharp knife, cut rolls into 6 pieces (these are quite large so we cut into 8 pieces).
Tip: Dip knife in water and wipe clean with towel between each cut.
Serve with chipotle spicy mustard, pickled ginger and top with chopped scallions.
These sushi rolls are full of veggies and high-protein crabmeat which is also low in calorie and free of carbs. A healthy option if consumed in moderation.