California Hand Roll

Ingredients

• 8 toasted nori sheets
• 1 pound cooked lump crab meat
• 2 scallions thinly sliced
• 2 tablespoons paleo mayonnaise
• ½ teaspoon red pepper flakes optional
• 1 tablespoon lime juice
• Diamond Crystal kosher salt
• Freshly ground black pepper
• 1 large Hass avocado pitted, peeled, and thinly sliced
• 2 small Japanese or Persian cucumbers cut into matchsticks
• Handful of radish sprouts or microgreens
• 2 tablespoons toasted sesame seeds

Directions

1. If the nori sheets are already toasted and you are pressed for time, you can skip the toasting part, but even toasted nori can be perked up with a little heat. Toast each nori sheet over a gas burner on low, by slowly fanning it back and forth until the color turns bright green. No gas stovetop? Toast the nori in the oven. Turn on the broiler, place rack about 6 in. from the element. Place two pieces of nori on a baking sheet and place in the oven for only 10 seconds or until they turn green and smell toasty.
2. Cut each piece of nori in half width-wise so you have 16 pieces of toasted nori.
3. Combine crab meat, scallions, mayonnaise, red pepper flakes, and lime juice. Season with salt & pepper to taste, and mix well.
4. To assemble each roll, hold a piece of nori shiny-side down, add 2 tablespoons of the crab mixture onto the left side of the rectangle. The filling should be at a diagonal, running from the top left corner to the bottom center of the nori.
5. Top the crab with a slice of avocado, cucumber, and sprouts. Fold the bottom left corner of the nori over the filling before wrapping the long part of the nori around the crab and vegetables to form a cone.
6. Sprinkle with toasted sesame seeds and serve immediately—don’t let the nori get soft!

Calories ~ 256

Protein ~ 23 g

Fiber ~ 4 g