2 cups cold cooked white rice
3 cups shredded lettuce (I used romaine, but iceberg would do)
2 English cucumbers, peeled and sliced into 1" strips
3 avocados, peeled and chopped
3 cups shredded imitation crabmeat
2 sheets Nori, cut into strips
FOR THE DRESSING
1 tbsp mayonnaise
1 tbsp soy sauce
1/4 cup rice wine vinegar
1 tbsp white sugar
1 tsp sesame oil
Wasabi to taste (I used 1 tsp of wasabi paste, but you can use wasabi powder too)
1. Toss together lettuce, rice, cucumbers, avocado, nori, and crab.
2. Whisk together the dressing ingredients in a small bowl.
3. Toss salad with the dressing, or serve on the side.
NOTE: This is a main course salad, and makes a lot, but the measurements are easy to cut down to create fewer portions. Obviously, you can adjust what you like and don't like about this. It's hugely flexible. Alicia doesn't like avocado, but she absolutely gobbled all this up. Craig had two helpings. I thought the dressing was too vinegary on its own, but its acidity works great to help counter some of the sweetness of the salad.