4 Servings 30 min Cook
1 Cup Brown Rice
1 Tbsp Wasabi Paste
2 Tbsp Soy Sauce Made From Soy And Wheat (Shoyu)
2 1/4 Cup Rice Wine Vinegar
1/2 Tsp Honey
1 Cucumber (8-1/4") Cucumber
1 Large (7-1/4" to 8-/1/2" long) Carrots
8 Oz Alaska King Crab
1 Fruit Avocados
4 Cup 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, 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.
