Crab Zucchini Sushi Rolls: 4 servings
3 cups lump crab meat
1 cup plain, low-fat Greek yogurt
2 Tbsp sriracha
1 medium avocado, peeled, pitted, and slice
4 medium zucchini
1 small cucumber, chopped into matchstick-sized pieces
¼ cup low-sodium soy sauce
Combine first three ingredients in a medium-sized bowl.
Chop the ends off of your zucchini, and use a vegetable peeler or mandolin slicer to peel your zucchini into long, thin strips (8 per zucchini).
Lay zucchini strips flat vertically and spread a spoonful of crab mixture onto each (about 1 – 2 tablespoons of mixture per strip).
Arrange a few matchsticks of cucumber and a slice of avocado horizontally on each strip.
Roll up the zucchini strips, secure with toothpicks, and serve.
Prep Time: 15 minutes
295 calories | 36g protein | 16g carbohydrate | 10g fat
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