My favorite food in the world is sushi. I love rice, I love seaweed, and I loooove seafood! Even for those of you who aren’t so fond of the raw stuff, I think we can agree on the deliciosity of one roll: the California Roll. Normally made with imitation crab meat, avocado, rice, and cucumber, it is the simplicity in this dish that makes it so great. In fact, many specialty rolls are based around the California Roll.
The California Roll is especially good for me because..drum roll please..I am allergic to crustaceans! 😦 Yes, the reaction hit me about 2 years ago. Apparently, it is very common to develop a reaction to seafood as an adult. Lucky for me, I am not allergic to fish or mollusks, just crustaceans. This includes lobster, shrimp, crab, crawfish, etc. All things that I once ate in abundance! So, if you’ve ever wondered why I rarely post seafood recipes, that’s why.
With that said, here it is Dukaners.. a low-carb sushi recipe that will hopefully hit your Japanese food craving.
- 3 large egg-whites, whisked
- 1/4 cup cucumber, julienned
- 1/2 cup imitation crab meat, finely chopped
- 1.5 tbs low-fat mayo
- 1.5 medium sheets of roasted seaweed
- 3 tbs low-sodium soy sauce
- In a small pan, heat cooking spray on medium heat.
- Pour in egg-whites and allow it to take the round shape of the pan.
- Cook until both sides are browned. Remove and cut egg whites into squares (1/2 inch by 1.5 inch).
- Combine mayo with imitation crab meat and mix.
- Cut seaweed sheets into 1.5-2 inch wide strips.
- Place 1-2 tbs of crab meat in one section of each seaweed strip, then cucumber, & 2-3 squares of egg-whites. (see picture)
- Carefully roll the seaweed and use a toothpick to hold the roll together.
- Serve rolls with low-sodium soy sauce.