Welcome to sushi salad. We just took sushi to the next level, and salad for that matter, with this awesome combination that is an explosion of deliciousness. This salad contains all the benefits of a good sushi bar: the combination of complex carbs, complete proteins and a healthy dose of vitamin B12 helps maintain normal metabolism and regulate energy levels, along with bunches of other essential vitamins and nutrients.
Try this recipe with your spin on it and let us know just how delicious it is! We liked subbing in ahi tuna for the crab, too.
Hands-on time: 20 minutes
Total time: 50 minutes
- 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.
Nutrients per serving (1 cup spinach, 1 1/2 heaping cups rice-crab mixture, 1/4 avocado): Calories: 360, Total Fat: 10 g, Sat. Fat: 1.5 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Omega-3s: 350 mg, Omega-6s: 930 mg, Carbs: 54 g, Fiber: 9 g, Sugars: 4 g, Protein: 18 g, Sodium: 490 mg, Cholesterol: 55 mg
Recipe courtesy of www.cleaneatingmag.com