Sushi-inspired Salad

1 bag baby spinach (washed)
2 cups cooked sushi rice
1 pouch crabmeat
¼ lb steamed shrimp
2 carrots, julliened
1 cucumber, sliced
1 tomato, diced
1 baby daikon radish, jullienned
4 tsp black sesame seeds

Wasabi Dressing:
1 tbsp sesame oil
½ cup rice wine vinager
¼ cup soy sauce

Form sushi rice into 4 balls. Plate rice balls in center of each of 4 plates. Mix spinach, carrot, cucumber, radish, and tomato. Plate vegetables in ring around rice ball. Portion equally shrimps and dollops of crab meat on the salad mixture. Sprinkle with sesame seeds. Dollop wasabi on the edge of the plate. Serve with dressing on the side.
Serves 4

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