Ingredients

1/2 cup Uncooked short grain brown rice – cooked according to package directions

1/4 cup Rice Vinegar

1/4 cup Sugar

1 1/2 teaspoon Salt

2 tablespoons Pickled Ginger - sliced

4 Scallions - Cut into 1" strips (ribbons)

1/2 cup Shredded Carrot

1 Seedless Cucumber (large)

2 sheets Nori seaweed paper (lightly toasted over heat) - sliced into 1" x 1/8" strips

1 Avacodo – diced

1/4 pound Imitation crab meat

1 - 2 tablespoon Sesame seeds (toasted) – you can use either white or black seeds or combo of both

2 teaspoon Wasabi powder

1 tablespoons Hot water

2 tablespoons Cold water

2 tablespoons Soy Sauce

2 tablespoon Juice from pickled ginger

Preparation

  1. Cook rice according to package directions

  2. At the same time, heat rice wine vinegar, sugar and salt in small saucepan or microwave until boiling and sugar and salt are dissolved

  3. When rice is cooked, pour onto cookie sheet and slowly pour the hot vinegar mixture over the rice while tossing to cool. Cool completely – or overnight in refrigerator

  4. When rice in completely cool, toss together rice, pickled ginger, scallions, carrot and cucumber

  5. For dressing – disolve wasabi powder in the 1 Tbsp of hot water then mix together the cold water, soy sauce and pickled ginger juice

  6. Pour dressing over salad and toss

  7. Before serving toss in avacodo, nori and crab meat

  8. Top with toasted sesame seeds and serve