- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 706
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 76 mg
- Sodium
- 493 mg
“Krab” is imitation crabmeat made of fish. Ree uses it in her portable nori rolls and adds various sushi ingredients to create a tasty version of one of her favorite snacks.
- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 706
- Total Fat
- 22 g
- Saturated Fat
- 8 g
- Carbohydrates
- 105 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 18 g
- Cholesterol
- 76 mg
- Sodium
- 493 mg
Ingredients
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Directions
- In a bowl, shred the krab. Add the mayonnaise, sriracha, sesame oil and splash of rice wine vinegar. Mix until well combined, then set aside.
- Add the rice to a bowl and season with the remaining tablespoon rice wine vinegar. Set aside.
- To build the wrap, lay a sheet of nori on a board. Add half of the rice to the nori in a row. Top with a row of half the cucumber, carrot and cream cheese. Sprinkle with half the everything seasoning. Add half of the krab mixture in a row alongside the rice. Brush the top edge of the nori with water, before tucking the sides and rolling like a burrito.
- Repeat with the remaining ingredients to make a second roll.
- To transport, slice each roll in half before wrapping both halves in a small piece of plastic wrap.
