I’ve recently become a big fan of amuse-bouches . Honestly, I never considered them satisfying and it put me in a bad mood to know dinner was served in small quantities of everything. But because I’ve been paying attention to the quantities on my plate, I have found that small appetizers can help in measuring how many proteins, carbs and vegetables I have in one sitting. Surprisingly, I now sometimes make myself a plate of vegetable appetizers for dinner and I go to bed having eaten only that!

I have also found that the shape of the food we eat plays a big role when it comes to how much we enjoy it. For example, I’m a big fan of sushi and spaghetti. When we made zucchini noodles, it felt like I was eating a giant bowl of spaghetti, which not only did I enjoy, but helped ban the guilt I feel when I eat carbs. The other night, I felt like sushi rolls but rice was out of the question at that hour. So we set out to make these amazingly fresh and delicious maki-like vegetable rolls.

Vegetable and Crab Maki Roll Recipe


What you’ll need (for 6 rolls):

  • 2 cucumbers
  • 50 g package of shredded crab
  • 1/4 avocado, sliced
  • A bunch of fresh coriander leaves

How to make it:

  • Peel the cucumbers and slice them thinly (not too thin though) in length.
  • Place the cucumber slice on a plate, then place a slice of avocado perpendicular on the slice, a sprinkle of crab and a coriander leaf.
  • Roll the cucumber around the other ingredients and stick them with a toothpick.

Serve on a plate and enjoy!

Our weekly installment of BreadonButter,  a blog that celebrates life’s little pleasure with the goal of inspiring readers through food, travel and design. For previous posts, click here .