1 cup uncooked rice (brown rice is fine)
-/4 cup white or rice vinegar
-1/4 cup sugar
-1 t. salt
-2t. wasabi powder, or wasabi paste to taste
-1/2 t. freshly grated ginger
-1/2 t. honey
-1 T. mayonnaise
-1 T. soy sauce
-1 t. sesame oil
-1/2 head iceberg lettuce, thinly sliced or 2-3 handfuls of baby spinach, sliced into strips
-2 green onions thinly sliced
-1 cucumber, sliced or cut into matchsticks
-1 carrot, cut into matchsticks
-1 avocado cubed
-1-2 T. pickled ginger, diced
-imitation crabmeat, chopped
scrambled eggs, cooled
toasted sesame seeds
toasted seaweed sheet (nori), cut with kitchen scissors into matchsticks.
1. Cook rice according to package directions. Prepare sauce by mixing A ingredients and heating over low heat until sugar is dissolved. Mix into hot rice. Allow to cool.
3. Mix all B ingredients in a small bowl. Set aside.
4. Mix A ingredients in a large bowl. Toss with B dressing.
4. Add rice to salad mixture. Top with sesame seeds and seaweed strips. Mix and serve.
Note: 1) This recipe is flexible, so if you don’t have some of the ingredients, just leave them out or add whatever sounds good. I like extra wasabi and soy sauce on top of my salad, so you might want to set some aside as a garnish.
Difficulty: Easy, Prep Time: 10 min, Cook Time: 10 min, Serves: 6