INGREDIENTS
8 oz
Lump crabmeat
1/2
Avocado
1 tsp
Carrots
1/2
Cucumber cut into matchsticks, medium rounds
1
sheet Nori seaweed
1/2
Radish sliced into, medium rounds thin
1/3 cup
Red cabbage
16 oz
Riced cauliflower
5 tbsp
Mayonnaise
2 tsp
Sriracha sauce
2 tsp
Wasabi paste
1 tbsp
Coconut oil
1 tbsp
Sesame oil, toasted
3 tbsp
Water