Sushi Salad

INGREDIENTS:

• 1 cup short-grain brown rice
• 1 tbsp wasabi paste
• 2 tbsp low-sodium soy sauce
• 2/3 cup rice wine vinegar
• 1/2 tsp raw honey
• 1 English cucumber, diced into 1/4-inch chunks
• 4 nori sheets, quartered and cut into 1/4-inch strips
• 1 large carrot, peeled and thinly sliced 
• 8 oz crab meat pieces (claw or jumbo lump)
• 1 avocado, pitted, peeled and sliced
• 4 cups baby spinach

INSTRUCTIONS:

1. In a medium saucepot, bring 2 cups 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, nori 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.