Best.  Salad.  Ever.  This Sushi Salad from Clean Eating Magazine is essentially a deconstructed crab and avocado roll with all the authentic sushi flavors — right down to the wasabi-soy dressing.  Both my husband and I loved it.  I did make one fairly significant change (we’ll call it an upgrade) — cutting the rice in half and doubling the lump crab.  If you like sushi rolls, you must try making this salad (oh, and it’s quick and easy to put together).

Sushi Salad (Adapted from Clean Eating Magazine):

1 tbsp wasabi paste

2 tbsp low-sodium soy sauce

2/3 cup rice wine vinegar

1/2 tsp honey

1 cup cooked and cooled brown rice

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

1 lb lump crab meat

1 ripe avocado, peeled and diced

4 cups baby spinach

In a small bowl, whisk together the wasabi, soy sauce, vinegar, and honey.  Set aside.  In a large bowl, combine the rice, cucumber, nori, and carrot.  Drizzle in dressing and stir to combine.  Gently fold in crab.  Divide spinach into 4 bowls and top with crab mixture and avocado.  Serves 4.

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