Keto Lump Crab California Roll Recipe

Gluten Free
Lunch
Quick Easy
Snacks
5/5
(2506 reviews)
Keto Lump Crab California Roll
Zylo Recipes

Description

Imagine a delightful sushi experience, reimagined. This style of sushi roll evokes the popular flavors found in many restaurants, offering a familiar yet refreshingly different culinary adventure. At its heart are the classic components: succulent crab, crisp cucumber, creamy avocado, and a hint of cream cheese, creating a harmonious blend of textures and tastes.

Some variations introduce the subtle sweetness of carrots or a touch of heat with a spicy sauce, allowing for personalized twists on this beloved dish. The key innovation lies in replacing traditional rice, transforming it into a lighter, more wholesome option. Crafting these rolls is surprisingly accessible.

Simply gather sheets of roasted seaweed, readily available in the international or Asian section of most grocery stores, and prepare to embark on a culinary journey. As you roll, take your time, ensuring a snug fit for all the ingredients, resulting in a beautifully cohesive roll. Enjoy these sushi rolls chilled, perfect for a refreshing lunch or a satisfying snack.

Enhance your sushi experience with a variety of compatible toppings. Soy sauce, wasabi, and pickled ginger can all be savored in moderation, adding layers of flavor to each bite. Spicy mayonnaise, a simple blend of mayonnaise and a dash of Sriracha sauce, is another popular topping, offering a creamy, zesty kick.

For those using canned crab meat, consider elevating its flavor profile with seasonings. Old Bay crab boil seasoning or lemon pepper seasoning can impart a delightful savory note, while fresh herbs can add a burst of aromatic freshness. If omitting the Sriracha sauce, a pinch of salt can help balance the flavors of the crab.

To further enrich the crab mixture, consider adding a touch of mayonnaise, creating a creamier, more decadent filling. With its vibrant flavors, satisfying textures, and customizable options, this sushi is sure to delight your senses.

Preparation Time

Prep Time
15 min
Cook Time
0 min
Total Time
15 min

Nutrition Information

Per 1 piece serving
C
Calories
300 Kcal

C
Carbs
5 g
Fi
Fiber
3 g
Sugar
2 g

P
Protein
10 g

C
Fats
25 g
Saturated Fats 8 g
Unsaturated Fats 15 g

Cholestrol 80 mg
Sodium 300 mg
Potassium 100 mg
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Ingredients

    1.
    Cucumber
    Cucumber
    1 oz
    2.
    Laver (nori), dried
    Laver (nori), dried
    1 sheet
    3.
    Lump Crab Meat
    Lump Crab Meat
    2 oz
    4.
    Sauce Sriracha Or Hot Chile
    Sauce Sriracha Or Hot Chile
    0.25 tsp
    5.
    Avocado
    Avocado
    1 oz
    6.
    Cream cheese
    Cream cheese
    0.5 oz

Instructions

    1.
    Prepare the cucumber by using a vegetable peeler to peel full-length slices from a whole piece. For reference, 1 ounce of cucumber will be about 10 slices. Arrange the slices in single layers between paper towels, and press down on the paper towels to absorb excess water. When the cucumber slices no longer feel wet, weigh the slices to yield the amount listed in the ingredients. You may discard any remaining cucumber slices or use them for another recipe.
    2.
    Lay a sheet of roasted seaweed (also called nori) on a clean, dry surface. Arrange the cucumber slices across the sheet of nori in a single layer. If necessary, you can cut the cucumber slices in half so you can arrange all the cucumber to fit within the sheet of nori. In a separate mixing bowl, combine lump crab and Sriracha. Mix the ingredients until the crab is coated in Sriracha. At your discretion, you may season the crab to your liking. Remember, however, that sushi is meant to be fresh and simple.
    3.
    Arrange the seasoned lump crab in a strip across the edge of nori nearest you. You can gently pack the crab down so it’s easier to roll the sushi later. Slice fresh avocado into thin slices and arrange them in a row alongside the crab. Next, cut cold cream cheese into thin strips and line up the strips end-to-end across the crab. If your cream cheese is warm, you won’t be able to have the clean cuts that are needed.
    4.
    Begin rolling the sushi up, starting at the end with all the filling. You may use a knife or other utensil to help you lift the edge of the nori up and fold over the filling to begin the roll. You can use your hands or a sushi-making tool to roll the sushi up into a tight roll, rolling the seam underneath at the end. Make sure your hands are clean and dry or else the delicate nori may tear. Use a super-sharp knife to cut each sushi roll into 6 pieces.