Filed Under: Dinner, Fish, Food, Less than 30 Minutes, Recipes, Rice and Grains

Sushi Salad with Avocado, Crab & Brown Rice

Bring the flavours of California rolls to the table without any need to master sushi-making. Not only will the kids love this dish, it’s good for them: Brown rice is high in fibre, and crab and avocado are both packed with brain-building healthy fats

May 22nd, 2012

Recipe by LeeAnne Wright
From the print edition, April 2012

Makes 6 servings
Prep Time
Prep to table time: 20 minutes
  • ⅓ cup seasoned rice vinegar, divided
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1–2 tsp wasabi paste
  • 2 tsp sesame oil
  • 2 cans chunk crab (170 g each), drained
  • 1 medium carrot, cut into 1-inch matchsticks
  • 1 English cucumber, quartered lengthwise and thinly sliced
  • 3 green onions, thinly sliced diagonally
  • 3 tbsp drained sliced Japanese pickled ginger, coarsely chopped
  • 1 tbsp sesame seeds
  • 1 ½ cups cooked brown rice
  • 1 firm, ripe avocado
  • 1 15-centimetre square of toasted nori, cut into very thin strips with scissors
  1. 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.

  2. Add crab, carrot, cucumber, onions, pickled ginger and sesame seeds to rice. Drizzle with wasabi mixture and toss.

  3. Cut avocado into wedges, and add to salad. Sprinkle nori strips over salad and serve.

Nutrients Per Serving

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.

Sushi Salad with Avocado, Crab & Brown Rice
Photography by Michael Alberstat