Salad:
1 cup brown rice, cooked (1/2 c dry)
1 head butter or romaine lettuce, chopped
8 oz. imitation crab meat or cooked shrimp, chopped
1 English (seedless) cucumber, thinly sliced (and peeled if not organic)
1 ripe avocado, diced
1 carrot, grated
3 T pickled ginger, chopped (available in the Asian section of most supermarkets)

Dressing:
3 T rice wine vinegar
1 T light soy sauce
Wasabi powder to taste (start with 1/2 t)

Garnishes:
1 T sesame seeds
1 large sheet nori (seaweed), toasted and broken into small pieces