For the dressing or dipping sauce:
1 teaspoon prepared wasabi, OR
1 teaspoon powdered wasabi mixed with a little water to make a paste
1/4 cup soy sauce, or to taste
Combine these ingredients and set aside.
For the salad:
3 cups cooked brown rice or barley
1/2 cup rice wine vinegar, or to taste
1 cucumber, cut in 1/2″ dice
8 radishes, chopped or sliced thin
1 cup frozen peas
1 ripe avocado, peeled and cut in 1/2″ chunks
1 bunch green onions, sliced (white part only)
1/2 pound cooked shrimp, cut into small pieces
1/2 pound surimi (fake crab), in 1/2″ pieces
or use 1 pound of any cooked seafoods you like
1 tablespoon minced fresh ginger
1 tablespoon sesame seeds
Fresh spinach leaves or leaf lettuce
Combine all ingredients except the spinach or lettuce leaves in a bowl and chill until ready to serve.
To serve:
1) Let each diner wrap bite-size portions of the salad in the spinach or lettuce leaves and dip in the dressing/dipping sauce, OR
2) Serve the salad on a bed of spinach or lettuce leaves and let diners stir in a little of the dressing/dipping sauce to their own taste (wasabi is horseradish-hot and the soy sauce is salty.)
4-6 servings
