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Sushi Salad

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“From Clean Eating magazine”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Early in the day pour the brown rice into a bowl and cover with water. Soak for at least 4 hours. This softens the rice and makes for a much nicer texture.
  2. When ready to prepare the salad, drain the rice. Boil 2 cups of water and stir in the rice. Reduce heat to low and simmer about 30 minutes, or until water is absorbed - or make life easier and use a rice cooker.
  3. After the rice is cooked, spread it onto a cookie sheet to cool.
  4. In a small bowl whisk together the wasabi, soy, vinegar and honey. Set aside.
  5. In a large bowl combine the cooled rice, cucumber and carrot. Pour the dressing over all and mix to combine. Fold in the surimi.
  6. Divide the spinach onto 4 plates. Place sushi salad onto each portion. Top with avocado slices and garnish with the nori strips.

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