About this recipe:A delicious, light, spicy salad, excellent for summer! A perfect side to any BBQ Asian-style dishes. Wasabi paste may be used instead of the powder if it is more convenient. If you discover you have made the dressing too spicy, adjust by adding more mayonnaise.
100g uncooked white rice
1 small iceberg lettuce, shredded
1 cucumber, cut into 2.5cm strips
2 avocados - peeled, stones removed and cubed
300g white crab meat
2 teaspoons wasabi powder, or to taste
1 tablespoon mayonnaise
1 tablespoon soy sauce
4 tablespoons rice wine vinegar
1 tablespoon caster sugar
1 teaspoon sesame oil
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Method Prep:10min › Cook:20min › Ready in:30min
Place rice and water in a small saucepan, and bring to the boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
In a large serving bowl, toss together the lettuce, cucumber, avocado and crab meat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.