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Sushi Salad with Avocado, Crab & Brown Rice

Recipe byloubab


⅓ cup seasoned rice vinegar, divided
1 tbsp sugar
1 tbsp soy sauce
1–2 tsp wasabi paste
2 tsp sesame oil
2 cans chunk crab (170 g each), drained
1 medium carrot, cut into 1-inch matchsticks
1 English cucumber, quartered lengthwise and thinly sliced
3 green onions, thinly sliced diagonally
3 tbsp drained sliced Japanese pickled ginger, coarsely chopped
1 tbsp sesame seeds
1 ½ cups cooked brown rice
1 firm, ripe avocado
1 15-centimetre square of toasted nori, cut into very thin strips with scissors


Makes 6 servings
Prep Time

Prep to table time: 20 minutes


1.Whisk together 4 tablespoons vinegar, sugar and soy sauce until sugar is dissolved. Pour over cooked and cooled rice, and toss to mix. Whisk together remaining vinegar, wasabi and sesame oil and set aside.2.Add crab, carrot, cucumber, onions, pickled ginger and sesame seeds to rice. Drizzle with wasabi mixture and toss.3. Cut avocado into wedges, and add to salad. Sprinkle nori strips over salad and serve.
Nutrients Per Serving

173 calories, 8 g fat, 82 mg calcium, 887 mg sodium, 25 g carbohydrates, 4 g fibre, 9 g protein. High source of fibre. Excellent source of vitamin K and manganese. Source of calcium and iron.



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