sushi salads

4 c. (1 L) Western Family Short Grain Rice, cooked according to package directions
1 large carrot, peeled and grated
1 long English cucumber, skin on, chopped in quarters,
1 medium avocado, peeled and cubed
1 (120 g) tin Western Classics Crab Meat, drained
1 (50 g) jar pickled ginger, drained and chopped
2 sheets nori (dried seaweed)
1/3 c. (75 mL) Western Classics Szechuan Sauce or Spicy Thai Sauce
Green onion, wasabi and sesame seeds for garnish (optional)

In large bowl, combine rice, carrot, cucumber, avocado, crab and ginger. Using kitchen scissors cut nori into small strips or squares. Add to rice mixture. Pour sauce over and toss to combine. If desired, garnish with finely chopped green onion, wasabi and sesame seeds.
Our Nutritionist's Comments:This meal offers all the flavour of sushi with far less work. Essentially a complete meal on its own, it can be rounded off with a cup of iced, milky Chai or green tea. The leftovers make for a quick lunch the next day.

Makes 8 servings.

Nutrient analysis per serving:
Calories: 222; Protein 38 g; Carbohydrate 77 g; Fat 4 g/serving

	Avocados have more protein than any other fruit - approximately 2 grams per 4 oz. serving. Although they are high in fat, it is healthy, monounsaturated fat.