May 22nd, 2012
Recipe by LeeAnne Wright
From the print edition, April 2012
Whisk together 4 tablespoons vinegar, sugar and soy sauce until sugar is dissolved. Pour over cooked and cooled rice, and toss to mix. Whisk together remaining vinegar, wasabi and sesame oil and set aside.
Add crab, carrot, cucumber, onions, pickled ginger and sesame seeds to rice. Drizzle with wasabi mixture and toss.
Cut avocado into wedges, and add to salad. Sprinkle nori strips over salad and serve.
173 calories, 8 g fat, 82 mg calcium, 887 mg sodium, 25 g carbohydrates, 4 g fibre, 9 g protein. High source of fibre. Excellent source of vitamin K and manganese. Source of calcium and iron.