Sushi Salad

source: www.cleaneatingmag.com


1 cup short-grain brown rice
1 tbsp wasabi paste
2 tbsp low-sodium soy sauce
2/3 cup rice wine vinegar
1/2 tsp raw honey
1 English cucumber, diced into 1/4-inch chunks
4 nori sheets, quartered and cut into 1/4-inch strips
1 large carrot, peeled and thinly sliced
8 oz crab meat pieces (claw or jumbo lump)
1 avocado, pitted, peeled and sliced
4 cups baby spinach


In a medium saucepot, bring 2 cups water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes.
In a small bowl, whisk wasabi, soy sauce, vinegar and honey. Set aside.
In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.
Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.

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