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Sushi Salad

 

All the great taste of sushi rolls without the rolling! Makes 4 servings.

    Ingredients

    • 4 cups (1 L) cooked short grain, brown or sushi rice
    • 2 large carrots, peeled and grated
    • 1 long English cucumber, chopped in quarters
    • 2 medium avocado, peeled and cubed
    • 2 tins (240 g) crab meat, or fresh crab meat
    • 1 jar (50 g) pickled ginger
    • 3 sheets dried seaweed
    • 1/3 cup (75 ml) gluten-free soy sauce or gluten-free teriyaki sauce
    • green onion, wasabi and sesame seeds as optional garnish

    Instructions

    1

    In large bowl, combine rice, carrot, cucumber, avocado, crab and ginger.

    2

    Using kitchen scissors cut seaweed into small strips or squares. Add to salad.

    3

    Serve with soy sauce and if desired, garnish with finely chopped green onion, wasabi and sesame seeds. Other vegetables like green peas, edamame or bell pepper slices can be added, if desired.

    Recipe courtesy of @Patricia Chuey, recipe developer.

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