Deconstructed Sushi Salad Ingredients: 1 cup cooked short-grain brown rice 1 tablespoon wasabi paste 2 tablespoons soy sauce 2/3 cup rice wine vinegar 1/2 teaspoon Agave nectar 1 cucumber, diced into 1/4-in chunks 4 nori sheets, quartered and cut into thin strips 1 large carrot, peeled and thinly sliced 8 ounces of crab meat 1 avocado, pitted, peeled and sliced 4 cups Spinach or Bibb lettuce INSTRUCTIONS: 1. In a small bowl, whisk wasabi, soy sauce, vinegar and agave nectar. Set aside. 2. In a large bowl, mix rice, cucumber, nori and carrot. Drizzle with dressing and stir to combine. Then gently fold in crab. 3. Divide spinach or lettuce evenly and top each with rice-crab mixture and avocado. Like sushi, the options are literally endless. Don’t be afraid to play around with ingredients. You can add thin slices of fresh salmon or tuna. Swap out crabmeat for shrimp, even add some pickled ginger or sesame seeds. Be creative!