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Sushi Salad

For the dressing or dipping sauce:
1 teaspoon prepared wasabi, or more to taste; OR
1 teaspoon powdered wasabi mixed with a little water to make a paste
2 tablespoons soy sauce, or to taste

Combine these ingredients and set aside.

For the salad:
2 cups cooked brown rice or barley
1/4 cup rice wine vinegar, or to taste
1 cucumber, cut in 1/2" dice
8 radishes, sliced thin
1 cup frozen peas
1 ripe avocado, peeled and cut in 1/2" chunks 1 bunch green onions, sliced (white part only)
1/2 pound cooked shrimp
1/2 pound surimi (fake crab), in 1/2" pieces
or use 1 pound of any cooked seafoods you like
1 tablespoon minced fresh ginger
1 tablespoon sesame seeds
Fresh spinach leaves, preferably baby spinach

Combine all ingredients except the spinach leaves in a bowl.

To serve:
1) Let each diner wrap bite-size portions of the salad in the baby spinach leaves and dip in the dressing/dipping sauce, OR

2) Serve the salad on a bed of spinach leaves and let diners stir in a little of the dressing/dipping sauce to their own taste (wasabi is horseradish-hot and the soy sauce is salty.)

4-6 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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