Sushi Salad

Ingredients

• Brown rice

  Medium-grain, raw

  1 cup or 190g

• Wasabi paste

  1 tbsp or 15g

• Soy sauce

  Low sodium, Shoyu

  2 tbsp or 32g

• Rice wine vinegar

  2 ¼ tbsp or 34g

• Honey

  ½ tsp or 4g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Carrots

  Raw

  1 large or 72g

• Alaska king crab

  Crustaceans, imitation, made from surimi

  8 oz or 67g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Spinach

  Raw

  4 cup or 120g

Directions

1. 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.
2. In a small bowl, whisk wasabi, soy sauce, vinegar, and honey. Set aside.
3. 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.
4. Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.