Clean Eating's Veggie and Crab Sushi Cones (Could Be Meatless Monday)

There are many reasons why I'm lucky to have a husband like Nick. One of the qualities I love most about him is that he is willing to try just about anything I make.  I love that he's adventurous when it comes to food.  Even if he doesn't love something I make, he will still eat it and not complain (as long as he's able to add hot sauce....).  There is one thing, however, that he refuses to eat, and that's sushi (well, he won't eat salmon either).

Of course, that didn't stop him from taking me to a sushi restaurant for our three year anniversary.....

And he also took me to Sushi for my 28th birthday.....

But when he walked in and saw me attempting to make sushi cones, all he could do was laugh, "Seriously, sushi?!  Hahaha, you think I'm going to eat that??". 

No, I never thought he would eat it, which is why I chose to make the simple version of sushi, sushi cones.  These babies were so easy, and delicious, I was actually glad I didn't have to share. So in your face Nick!

Crab and Vegetable Sushi Cones

Serves 4 (1 serving is 2 cones)

Modified from a recipe found in Clean Eating Magazine

Ingredients

1 cup brown rice, cooked

1 Tbsp. low sodium soy sauce

2 tsp. rice wine vinegar

8 sheets nori (cut in half, if not already)

1 large red bell pepper , thinly sliced

1 avocado, peeled, pitted, and sliced into thin wedges **

1 large carrot, peeled and finely grated

1 bunch fresh cilantro, stemmed

Optional: 1/2 cup imitation crab

Directions

1.  Add soy sauce and vinegar to the rice and mix well.

2.  On a flat, DRY, work surface, spread one nori sheet and add 1/8 cup rice, plus 1/8th of the pepper, avocado, carrot, avocado and crab to the top half (see photos below)

3.  Fold one bottom corner of nori into center of sheet.  With your finger, gently hold corner in place; fold remaining bottom corner over filling into center of sheet to form a cone.  Hold in place; with a wet fingertip, brush finger along seems to seal edges in place, pressing gently.  Transfer seam side down to a serving plate.  Repeat with remaining ingredients to make 8 cones.

** NOTE:  If you are following a low FODMAPs diet the avocado should be omitted.

Estimated Nutrition Facts (with the imitation crab included)

Nutrition Highlights:  Under 150 calories, low saturated fat, good source of fiber, excellent source of vitamin C and vitamin A.

Be sure not to fill the cones too full because they will fall apart.

No, these were not perfect (I think practice makes perfect, and this was my first time....they didn't hold together well, but they tasted fantastic).

INSTAGRAM!

What's that Nick, you want a bite?  Sorry, all mine!  :)

QUESTION:  Have you ever worked with nori? Made sushi? Made sushi cones?  Give us your tips! Or, recipes!

Thanks for reading.

The Candid Rd

NOTE: I love comments!  But, be sure to come back to read any replies to questions or comments, as they do not go directly to your e-mail.