Ingredients
Scale
- 1 English cucumber, sliced diagonally (need 7 or 8 slices)
- 1 package of Organic Roasted Teriyaki Seaweed Snack ( 7 or 8 slices)
- 1 avocado
- 1 tablespoon zero to low-carb mayo
- 1 teaspoon wasabi paste
- 1 teaspoon low sodium soy sauce
- 1 teaspoon sesame oil
- Microgreens, as needed
- 7 or 8 pieces of cooked seafood of choice (real or imitation crab, shrimp, salmon, tuna)
- Siracha, as needed
- Juice from 1/2 lemon
Instructions
- In a small bowl mash avocado. Add other ingredients. Mix well. Set aside.
- Lay 7 or 8 slices of cucumber on a plate.
- Top each slice with one seaweed paper.
- Spoon a teaspoon of avocado on each paper.
- Top avocado with microgreens.
- Top microgreens with piece of seafood.
- Drizzle with siracha.
- Sprinkle with fresh lemon juice.
