Friday, March 9, 2012

Deconstructed Sushi salad with a peppy wasabi vinaigrette! Clean Eating.


  • 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


  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, nori 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.
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

No comments:

Post a Comment