138 CALORIES | 5G FAT | 1G SATURATES | 3.5G CARBS | 3G SUGAR | 1.2G SALT | 18G PROTEIN | 2.5G FIBRE
1 x 180g tin white crab meat, drained
¼ red onion, finely chopped
1 tablespoon sesame seeds
1 tablespoon lemon juice
2 tablespoons chopped fresh dill
2 nori (seaweed) sheets
2 spring onions, trimmed and sliced lengthways
¼ cucumber, peeled and sliced lengthways into quarters
1. Place the crab, red onion, sesame seeds, lemon juice and dill in a bowl and mix together.
2. Lay a nori sheet, shiny side down, on the mat and spread half of the crab mix across the sheet in a thin layer, but leaving the furthest edge clear.
3. Lay the spring onion and cucumber down the middle of each sheet, then use the mat to roll the sushi up, applying gentle pressure to keep the roll tight.
4. When you get to the far edge of the nori, dab it with a little water to seal it up. Trim the ends with a sharp knife, then slice the long roll into half, and then half again. Repeat with the second nori sheet, then serve.