SESAME SEARED TUNA AND SUSHI BAR SPINACH SALAD
This recipe is dedicated to the other side of the sushi bar menu, where after you work your way through the nigiri and sushi rolls, you discover things like tuna tataki and cold, Japanese-style spinach salad. While I can't promise authenticity, I can promise this is fast and simple to make--and I think, extremely delicious.
Provided by Chef John
Time 20m
Yield 2
Number Of Ingredients 13
Steps:
- Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
- While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
- Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
- Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
- Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
- Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
- Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.
Nutrition Facts : Calories 593.2 calories, Carbohydrate 20 g, Cholesterol 74.1 mg, Fat 39.7 g, Fiber 5.5 g, Protein 41.9 g, SaturatedFat 6 g, Sodium 1167 mg, Sugar 8 g
EASY CALIFORNIA ROLL SUSHI SALAD
I created this yummy salad because I love sushi, but have neither the equipment nor the patience to make sushi rolls. For the best sushi rice, a rice cooker is a necessity. This recipe can be easily adapted to reflect your own favorite variety of sushi.
Provided by Lisa Puma
Categories World Cuisine Recipes Asian
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
- Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
- Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.
Nutrition Facts : Calories 491.2 calories, Carbohydrate 89.8 g, Cholesterol 17 mg, Fat 8.2 g, Fiber 6 g, Protein 12.7 g, SaturatedFat 1.3 g, Sodium 948.7 mg, Sugar 19.1 g
CALIFORNIA ROLL SUSHI SALAD
If you like California rolls but don't want to go through the trouble of rolling your own sushi, this recipe is for you.
Provided by Nicole Berger
Categories Salad Seafood Salad Recipes Crab Salad Recipes
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
- Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
- Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.
Nutrition Facts : Calories 637 calories, Carbohydrate 88.5 g, Cholesterol 36.6 mg, Fat 23.8 g, Fiber 10.2 g, Protein 19.6 g, SaturatedFat 3.6 g, Sodium 2039 mg, Sugar 21.2 g
CALIFORNIA "SUSHI" RICE SALAD
Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
- Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
- In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
SPICY TUNA SALAD SUSHI ROLL
This recipe tastes very similar to the spicy tuna rolls found in Japanese restaurants, but the best part is that you use canned tuna rather than raw tuna. Don't get me wrong, I love raw tuna; I just don't feel comfortable playing with it at home. I created this recipe when I wanted sushi rolls but didn't have a lot of fresh ingredients on hand. This can also be adapted to use in an asian salad. I plan on putting up that recipe at a later time. Note: the sumeshi (the term for cooking rice in the japanese style) portion of the recipe is copied from Sushiday.com.
Provided by OwlMonkey
Categories Spreads
Time 1h
Yield 8-10 rolls
Number Of Ingredients 13
Steps:
- Sumeshi: Rinse the rice thoroughly to drain some of the gluten from the rice.
- Cook the rice, using equal parts rice and water. I use a rice cooker, but you can also cook it on the stove if you don't have a rice cooker.
- Put the rice vinegar and sugar in a small pot over medium heat.
- Stir until the sugar has melted into the rice vinegar.
- Once the rice is finished cooking, take the rice out of the pot and put it in the hangiri (japanese wooden bowl), or a large bowl if you don't have a hangiri.
- Cool the rice and rice vinegar mix, then slowly pour the rice vinegar mix over the rice, using a cutting motion to mix it into the rice with the rice paddle (or wooden spoon). Keep a little leftover to use in the sushi preparation.
- To Prepare the sushi: Drain your tuna and mix all of the tuna salad ingredients together.
- Now take one piece of nori and place it on your sushi roller (recommended for getting tight rolls but in a fix you could use a stiff towel). Wet your fingers with the cooled rice vinegar mixture and press a fairly thin sheet of rice onto the bottom 3/4 of the sheet, leaving room at the top of your roll to seal it.
- Using a spoon, place a generous line of tuna a little lower than the half way point on your rice square. Then add a line of your lettuce leaves on top of the tuna.
- Begin rolling from the bottom, tucking firmly with each roll to tighten it. Be careful not to smoosh it though, it's a delicate balance but you'll get the hang of it after awhile.
- Once you've gotten to the blank top of your roll take a little of the rice vinegar mixture and apply it to the inside, roll it up and use a little more on the closed roll if it's not fully sealed.
- Using a sharp, wet knife cut into bite sized pieces. You can serve this with the traditional wasabi-soy sauce mixture but it's so flavorful it's not necessary.
Nutrition Facts : Calories 273.6, Fat 5.9, SaturatedFat 1.1, Cholesterol 18.7, Sodium 96, Carbohydrate 41.4, Fiber 1.6, Sugar 8.9, Protein 12.9
SUSHI HOUSE SALAD DRESSING, IT'S ORANGE!
Sushi bar salad is a must with the standard orange dressing! This is IT! You do not want to blend oil too long or you will get a mayonnaise consistency.
Provided by Tamara Grimes
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Fruit Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Place carrots, ginger root, soy sauce, vinegar, and orange juice into a blender; blend until liquified. Pour in peanut oil and pulse once or twice just to combine.
Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.8 g, Fat 3.5 g, Fiber 0.8 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 132.4 mg, Sugar 2 g
SEARED AHI TUNA SUSHI SALAD
Impress yourself with this amazing salad, it looks difficult, but it's super easy. Garnish with extra sesame seeds, Asian vinaigrette, and fresh chili slices.
Provided by 20recipes
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk sesame oil, canola oil, and soy sauce together in a large glass or ceramic bowl. Add tuna steaks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 15 minutes.
- Mix together toasted and untoasted sesame seeds on a rimmed plate.
- Remove tuna steaks from the marinade and dip in sesame seed mixture until well coated on sides and edges. Discard remaining marinade and seeds.
- Heat a cast iron skillet over high heat until very hot. Add tuna steaks and sear for 45 seconds on each side, and 20 seconds on each edge. Remove tuna to a plate and cool in the refrigerator for 30 minutes to 2 hours.
- Remove tuna from the refrigerator and cut into thin slices.
- Combine coleslaw mix, bell pepper, and vinaigrette in a bowl; mix until well combined. Transfer to a large rectangular serving plate and top with shaved cucumber and sliced tuna. Place pickled ginger in one corner of the plate and wasabi in another corner.
Nutrition Facts : Calories 496.8 calories, Carbohydrate 23.2 g, Cholesterol 54 mg, Fat 30.3 g, Fiber 2 g, Protein 29.3 g, SaturatedFat 4.5 g, Sodium 1231.1 mg, Sugar 2 g
SUSHI-ROLL RICE SALAD
Steps:
- Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
- Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
- While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
- Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
- Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
- Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
- Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.
WATERMELON-CUCUMBER SALAD WITH SUSHI VINEGAR AND LIME
This recipe is quick to make, with dazzling colors and a light oil-free dressing. If you use sushi vinegar, you won't need any additional salt or sugar.
Provided by Lisa
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 20m
Yield 10
Number Of Ingredients 8
Steps:
- Peel cucumbers into a striped pattern lengthwise using a vegetable peeler. Slice cucumbers in half lengthwise; cut each half into 1/4-inch slices creating 'half-moon' shapes. Combine cucumbers, watermelon, and red onion in a large bowl.
- Whisk rice vinegar, white wine vinegar, and lime juice together in a bowl; add mint. Muddle the mint by vigorously stirring and pressing the leaves with a spoon until they look bruised but aren't falling apart. Remove and discard mint leaves.
- Drizzle the dressing over salad and gently toss. Sprinkle feta cheese over salad; toss gently.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 8.3 g, Cholesterol 11.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 143.3 mg, Sugar 5.7 g
CATELLI BISTRO CALIFORNIA SUSHI PASTA SALAD WITH PICKLED GINGER DRESSING
The flavours of a traditional California sushi roll are adapted for this light and fresh pasta salad. Perfect for summer dining al fresco.
Provided by Catelli®
Categories Trusted Brands: Recipes and Tips Catelli®
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add surimi, cucumber and green onions; toss with pasta.
- Whisk together canola oil, soy sauce, rice wine vinegar, ginger, sesame seeds and sesame oil. Drizzle dressing over pasta salad and toss to coat.
- Transfer to large serving platter. Top with avocado and toasted nori before serving.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 52.8 g, Cholesterol 11.3 mg, Fat 17.4 g, Fiber 5.6 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 404.7 mg, Sugar 5.5 g
SUSHI SALAD
GREAT SIDE DISH FOR SUSHI LOVERS! low fat, low calorie salad that goes with anything. try it out you will be bound to fall in love with it.
Provided by Tyler Clarke
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook rice let cool for 5 minutes.
- While rice is cooking cut all 3 peppers into medium square pieces (about the size of your pinky finger nail).
- Cut cucumber into slices (not peeled) then cut each slice into fours.
- Grate carrot.
- Add rice vinegar to the rice and mix up.
- Add all vegetables to rice and mix up.
- Take soy sauce and put it in a closed lid container with wasabi and shake until all wasabi has dissolved into soy sauce.
- Mix soy/wasabi sauce into rice.
- Crunch up sushi seaweed paper onto the top of salad.
- EAT!
- Put imitation crab on salad as desired.
- Also eat with pickled ginger on the side if you would like.
- It's also good if you put some steamed sliced white mushrooms into the salad as well, but it's awesome without as well.
- ENJOY.
- For Vegetarian option, do not use the crabmeat option.
SESAME CRUSTED SEARED AHI TUNA 'SUSHI' SALAD WITH WASABI VINAIGRETTE
A sushi themed salad with seared sesame crusted ahi tuna and a wasabi vinaigrette.
Provided by @MakeItYours
Number Of Ingredients 18
Steps:
- Mix everything well.
- Heat the oil in a pan over medium-hight heat, press the sesame seeds into the tuna on all sides, place the tuna in the pan and sear for about 1-2 minutes per side or to the desired level of doneness before setting aside for a few minutes and slicing.
- Arrange or toss everything and enjoy!
SMOKED SALMON-AVOCADO SUSHI SALAD
Achieving spectacular results is surprisingly simple when you try your hand at this Asian specialty.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- In 2-quart saucepan, heat 1 1/4 cups water and the rice to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add 1/4 cup vinegar to rice, tossing constantly. Cover bowl with damp towel; cool rice to room temperature.
- In small bowl, mix dressing ingredients with wire whisk.
- Dip hands into cold water; divide rice into 4 equal portions. Form each into oval-shaped patty about 3/4 inch thick. Roll edges in sesame seed. Place each patty on serving plate. Sprinkle top of each rice patty with 1 to 2 teaspoons dressing. Arrange 4 avocado slices over each. Top each with 1/4 of the sliced salmon and 1 teaspoon ginger slices. Serve immediately.
Nutrition Facts : Calories 290, Carbohydrate 45 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 3 g, Protein 9 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 6 g, TransFat 0 g
LAZY MAN'S SUSHI SALAD
A great dish when you're craving sushi, but don't have time for rolling! Veggie measurements are general guidelines - add as much or as little as you'd like and don't be afraid to create your own roll.
Provided by MaLizGa
Categories World Cuisine Recipes Asian
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Bring water and rice to a boil in a saucepan, about 5 minutes. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Combine rice vinegar, sugar, and salt to a slight boil in a saucepan, about 5 minutes. Stir until dissolved and let cool 2 minutes. Pour mixture over cooked rice. Transfer to a serving bowl.
- Combine carrot, cucumber, crab sticks, ginger, water, wasabi, and oil in a bowl.
- Combine wet crab mixture with cooked rice in the serving bowl. Add avocado and nori just before serving. Sprinkle sesame seeds on top.
Nutrition Facts : Calories 726.9 calories, Carbohydrate 123.4 g, Cholesterol 16.8 mg, Fat 17.4 g, Fiber 8.5 g, Protein 15.1 g, SaturatedFat 2.7 g, Sodium 2415.2 mg, Sugar 17.8 g
CUCUMBER SALMON SALAD "SUSHI"
Impress at your next party with these cucumber salmon salad "sushi" bites. No one will believe that six of these total less than 100 calories. Canned salmon is lower in mercury than tuna and nonfat Greek yogurt cuts down the fat and calories. Use small Persian cucumbers if you can - the thin skin is less bitter than regular cucumbers.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings (6 pieces per serving)
Number Of Ingredients 8
Steps:
- Combine the salmon, red pepper, celery, scallions, yogurt, lemon juice and salt in a bowl; mash with a fork.
- Cut the tips off each end of the cucumbers; cut each cucumber across into 1-inch pieces. Use a melon baller to scoop out the center of each slice of cucumber, taking care to leave the walls intact and enough of a base to hold the salmon salad. Fill each cucumber with 2 to 3 teaspoons of the salmon salad and refrigerate until ready to serve.
Nutrition Facts : Calories 80 calorie, Fat 2.2 grams, SaturatedFat 0.7 grams, Cholesterol 34 milligrams, Sodium 347 milligrams, Carbohydrate 3.6 grams, Fiber 1.3 grams, Protein 9.7 grams, Sugar 1.6 grams
SUSHI RICE SALAD
Adapted from Moosewood Restaurant Lowfat Favorites. The original recipe calls for brown rice, but I substituted sushi rice. This recipe is a LOT of work and makes a LARGE amount. Having said that, it was good but believe it could benefit with a splash of something. I tried soy sauce, ponzu sauce and mirin. I preferred the mirin.
Provided by gailanng
Categories Rice
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the rice, and add it and the water to a medium-sized stockpot,. Bring the water to a boil. Lower the heat to simmer, cover the pot and cook for 18-20 minutes.
- While the rice is cooking, prepare the sauce. Add the vinegar, sugar, salt, and ginger to a small saucepan. Bring it to a boil and let it simmer for 5 minutes. Set aside.
- When the rice is done, toss the sauce with the rice. Add the 3 teaspoons of water to the wasabipowder and mix. Stir the wasabi into the rice. Put in the refrigerator to cool.
- Fill a medium pot half full of water and bring it to a boil. Add the carrots and cook for a minute, then add the bell peppers and cook for about another two minutes. The vegetables should have softened, but retain a bit of texture (they shouldn't be mushy). Drain and set the veggies aside to cool.
- Toast the sesames by putting them in a saute pan over a medium flame until they are fragrant, about 5 minutes. Pour them out of the pan onto a plate to cool. Toast the sheets of nori in the same saute pan until they darken, about 1 or 2 minutes. When they are cool enough handle, crumble them into small pieces.
- When the carrots and peppers have cooled, stir them into the rice. Add the cucumbers. Just before serving, stir in the sesames and nori. Peel and slice the avocadoes and serve them with the salad.
Nutrition Facts : Calories 328.2, Fat 9.1, SaturatedFat 1.4, Sodium 612.5, Carbohydrate 57.8, Fiber 6.9, Sugar 11, Protein 5.9
SALMON SUSHI SALAD
A light lunch or dinner, this salmon salad is a homemade version of your favourite sushi platter, with edamame beans, avocado and pomegranate seeds
Provided by Chelsie Collins
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 12
Steps:
- Rinse the sushi rice really well and put in a small saucepan covered with 200ml cold water. Bring to the boil, then simmer for 10 mins with the lid on. Remove from the heat and keep the lid on for 15 mins before transferring to a serving bowl.
- Meanwhile, pour boiling water over the edamame and leave to defrost until the rice is cooked. To make the dressing, combine all the ingredients, then set aside.
- Heat the sesame oil in a non-stick pan and add the nori. Cook for 1-2 mins on a medium heat until crisp.
- To assemble the salad, drain the edamame, then tip onto the rice along with the pomegranate seeds and salmon. Fan out the avocado slices on top and sprinkle over the black sesame seeds. Drizzle over the dressing and top with slices of sushi ginger, if you like.
Nutrition Facts : Calories 862 calories, Fat 43 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.5 milligram of sodium
SUSHI-RICE SALAD
Make and share this Sushi-rice Salad recipe from Food.com.
Provided by Vino Girl
Categories Rice
Time 50m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- RICE: Rinse rice thoroughly in a sieve.
- Drain well.
- Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
- Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
- Remove from heat; uncover and cool to room temperature.
- DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
- Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
- Sprinkle evenly with nori.
Nutrition Facts : Calories 244.1, Fat 4.8, SaturatedFat 0.7, Sodium 331.9, Carbohydrate 45, Fiber 1.9, Sugar 0.5, Protein 4.2
SUSHI SALAD (PAREVE)
We LOVE sushi, and it makes a wonderful appetizer for a summer Shabbos meal. But sushi takes time to prepare. This Sushi Salad is a great way to enjoy the great taste of sushi without all the time and effort required to prepare sushi. Adapted from http://kosherfood.about.com/od/koshersaladrecipes/r/sushi-salad.htm by Giora Shimoni http://kosherfood.about.com/bio/Giora-Shimoni-17142.htm
Provided by pesachz
Categories Kosher
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a pot with a cover, bring 1 1/2 cups of water to a boil.
- Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
- Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
- Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
- Cut mango, cucumber, and celery into small squares.
- Grate carrot.
- Stir the vegetables into the cooled rice.
- In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
- Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.
Nutrition Facts : Calories 177.5, Fat 0.5, SaturatedFat 0.1, Sodium 757.9, Carbohydrate 40.2, Fiber 2.8, Sugar 11.9, Protein 3.8
FAKE SUSHI SALAD WITH IMITATION CRAB
I love imitation crab. I know that probably makes me less of a foodie, but I don't care. This is a combination of the delicious fake sushi salad I ate to get a sushi fix while pregnant, with the cheap delicious protein in imitation crab. Enjoy!
Provided by lolablitz
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Peel and slice avocado.
- Arrange on a plate with flaked crab and ginger on top.
- Sprinkle soy sauce.
Nutrition Facts : Calories 429.2, Fat 30, SaturatedFat 4.5, Cholesterol 22.6, Sodium 966.2, Carbohydrate 34.1, Fiber 14, Sugar 8.4, Protein 12.7
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