Hello Healthy Meal Preppers!

If you want a meal that’s fresh, flavorful, and full of texture, this Sushi Salad is exactly what you need. Nutty brown rice, creamy avocado, crisp veggies, and succulent king crab come together in a zesty wasabi-soy dressing that wakes up your taste buds.

Light yet nourishing, this salad is packed with wholesome nutrients and perfect for meal prepping or a quick, satisfying lunch. Ready in just under an hour, it brings sushi vibes to your bowl without the fuss.

Salmon Avocado Salad Recipe:

Per serving: 307 Calories • 50.1 Carbs (7.0g Fiber) • 9.0g Fat • 8.6g Protein

50 minutes to prep, 30 minutes to cook

Ingredients

Scaled to 1 serving

• 1/2 cup Water (118 g)

• 1/4 cup Brown rice (46 g)

• 3/4 tsp Wasabi paste (3.8 g)

• 1/2 tbsp Soy sauce (9 g)

• 9/16 tbsp Rice wine vinegar (8.4 g)

• 1/8 tsp Honey (0.9 g)

• 1/4 cucumber Cucumber (75 g)

• 1/4 large Carrots (18 g)

• 2 oz Alaska king crab (17 g)

• 1/4 fruit Avocados (50 g)

• 1 cup Spinach (30 g)

Directions

Directions are for original recipe of 4 servings

1. In a medium saucepan, bring water to a boil. Stir in rice, cover, and reduce heat to low. Simmer for 30 minutes. Remove from heat and let sit, covered, for an additional 10 minutes. Spread rice on a baking sheet to cool to room temperature, about 15 minutes.

2. In a small bowl, whisk wasabi, soy sauce, vinegar, and honey. Set aside.

3. In a large bowl, mix rice, cucumber, and carrot. Drizzle with wasabi-honey mixture and stir to combine. With a rubber spatula, gently fold in crab.

4. Divide spinach evenly among serving bowls or plates and top each with rice-crab mixture and avocado.