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