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Sushi Salad
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This sushi salad unrolls all of the quintessential flavors of your favorite sushi platter. Crisp strips of nori softened with chewy brown rice, crunchy vegetables and plump pieces of crab. Silky avocado and a peppy wasabi vinaigrette top the deconstructed California roll on a bed of baby spinach.
Ingredients
Seafood
• 8 oz Crab meat
Produce
• 1 Avocado, pitted
• 4 cups Baby spinach
• 1 Carrot, large
• 1 English cucumber
• 4 Nori sheets, quartered and cut into 1/4-inch strips
Condiments
• 1/2 tsp Honey, raw
• 2 tbsp Soy sauce, low-sodium
• 1 tbsp Wasabi paste
Pasta & Grains
• 1 cup Brown rice, short-grain
Oils & Vinegars
• 2/3 cup Rice wine vinegar