Saturday, December 8, 2012

Sushi Salad

Sushi Salad

This is one of my favorite salads. I found this recipe in Clean Eating a long time ago and have customized it according to my husband and my tastes. It has so many health benefits! 18 g of protein and healthy doses of the Omega's, not to mention it's absolutely delish!


1 cup short grain brown rice
1 tbsp wasabi paste
2 tbsp low sodium soy sauce (I use Braggs liquid Aminos)
2/3 cup rice wine vinegar
1/2 tsp raw honey
1 English cucumber, diced into tiny chunks
4 nori sheets, cut into little strips
1 large carrot, peeled and thinly sliced
4 cups baby spinach
8 oz crab meat pieces or ahi tuna
1 avocado pitted, peeled and sliced (sliced mango is also great)

Now Make it!

~In a medium saucepan bring 2 cups of water to a boil. Stir in rice, cover and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, keep covered, for 10 more minutes. Spread rice on a baking sheet to cool to room temp....about 15 minutes.

~In a small bowl, whisk wasabi, soy sauce, vinegar and honey, put aside.

~In a large bowl mix rice, cucumber, nori and carrot. Drizzle with wasabi honey mixture and stir to combine. Gently fold in crab or tuna.

~Divide spinach among serving bowls or plates and top each with rice/crab mixture and avocado.

serves 4
1 cup spinach, 1 1/2 heaping cups of rice-crab mixture, 1/4 avocado. 360 Calories, 10 g total fat, 1.5 g sat. fat, 350 mg Omega 3's, 930 mg Omega 6's, 54 g carbs, 9 g fiber, 4 g sugars, 18 g protein, 55 mg cholesterol.

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