Crabby Patty Sushi Rolls

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.



    Ingredients 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
    Chopped scallions
    Chipotle mustard, optional
    Pickled ginger, optional
    Soy sauce, optional


    Step 1 Rinse rice in cold water until water is almost clear.


    Step 2 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.


    Step 3 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.


    Step 4 In a large skillet, heat black bean garlic sauce and add carrots, cabbage and sugar. Cook for about 10 minutes over medium heat.  


    Step 5 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.


    Step 6 To prepare sushi rolls, wrap bamboo mat with plastic wrap and place over cutting board.


    Step 7 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)


    Step 8 Place seaweed sheet over rice. Add 3 slices each avocado and mang.


    Step 9 Spread over about 1 ½ tablespoons crabmeat mixture.


    Step 10 Roll up from bottom using mat to assist. Repeat to make three rolls in total.


    Step 11 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.


    Step 12 Serve with chipotle spicy mustard, pickled ginger and top with chopped scallions.
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