Sushi Salad

Sushi Salad Healthy Recipe

4 Servings 30 min Cook

Macros/Serving: 211 Calories
Tags: | salads


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.