Deconstructed Sushi Salad

Published by Bat-El at July 10, 2017

Ingredients

2 cups of cooked brown rice or white sushi rice
1 cucumber, spiralized or thinly sliced
1 carrot, spiralized or thinly sliced
1 radish, spiralized or thinly sliced
1 green onion, thinly sliced
½ avocado, sliced
7-10 defrosted imitation crab, cut into chucks
2 cups lettuce of your choice (I used romaine and baby spinach)

For the dressing:

1/3 cup organic Tamari- soy sauce
1 tsp natural peanut butter
1 slice fresh ginger
1 Tbsp s sriracha sauce
Sprinkle of dry chilly flakes (optional)
Some sesame seeds to garnish

Whether you happen to have leftover brown rice from last night’s diner or you just crave some sushi for lunch, this salad is the way to go. It is light and easy. Very satisfying and above all it saves you all the time in the world to stand and roll sushi. You really don’t have to worry about the perfect sushi rice in this case. No sugar, no vinegar no need for professional tools. Perfect for big crowds.

Instructions

1). Start with shaping the rice into round ball shapes. Try dipping your hands into a bowl with some water so the rice doesn't stick to your hands. Sprinkle some sesame seeds, place the balls on a plate and set aside. (if you don’t have time to do that you can also juts scoop the rice with a spoon or ice cream scoop straight from the pot).

2). Assembling the salad:

Take a wide flat platter and arrange the lettuce and spinach as the first layer. Then add the carrot, radish, cucumber and imitation crab. Then make some little nests and add the rice balls. Insert the avocado slices in between and sprinkle some green onions.

Drizzle the dressing and serve immediately.