Keto California Roll

Start by peeling thin slices of cucumber until you reach the amount listed in the ingredient list. You should be able to get 4 ounces from 1 large cucumber. Discard any narrow pieces and try to keep mostly wide strips of cucumber. Lay the strips of cucumber heavily overlapping each other until the cucumber layer is as long as your sushi roll will be, as in the photo. Use a paper towel to absorb excess moisture from the cucumbers.

In a small bowl, combine the canned crab (drained) with the mayo and sriracha. Save this for the next step.

Lay a sheet of nori roasted seaweed paper flat on the layer of cucumber. Then, arrange the crab mixture in a long strip along one side of the nori, as pictured.

Thinly slice the carrot and avocado. The thinner, the better! Arrange the avocado and carrot along the strip of crab mixture, as pictured.

It’s time to roll your sushi! Gently pick up the cucumber ends along the side you have your sushi filling on. Tightly roll the sushi roll a little bit at a time until it is fully rolled. Make sure the ends of your cucumber are tucked under the roll to keep it sealed. Slice your sushi roll into 6 pieces (you may wish to slice the ends off your roll to keep each piece even).

Enjoy with your favorite sushi toppings! This roll was served with extra Sriracha for dipping and sesame seeds.