1 cup rice vinegar
1 tbs splenda
1/2 tsp salt
1-2 cups imitation crab meat, cut into small pieces
1 long english cucumber, small dice
1 bunch green onion, 1 inch pieces
1 red pepper, small dice
4 sheets nori (seaweed paper)
1/2 cup soy sauce
1-2 tsp wasabi (or to taste)
1 tsp sesame seed oil
Start with grating the cauliflower. Mix together rice vinegar, splenda and salt, then add in a non stick skillet with the cauliflower. Cook over medium heat and cover with lid (takes a while to soften the cauliflower) keep stirring and checking to make sure there are enough liquids and if its evaporated too much then add a few splashes of water to keep it steaming. Once cooked enough (about 10 mins) and the last liquids have evaporated, place in a bowl and into the freezer (stir while in the freezer every once and a while to help with cooling down). While the "rice" is cooling, prep veggies into a bowl and slice the nori into thin strips. Combine soya sauce, wasabi, and sesame oil together. Once the rice is cold add to the rest of the salad ingredients and then add the soy dressing.
variations: instead of imitation crab you could use smoked salmon, shrimp, tuna . . . the possibilities are only limited by your imagination
*i haven't tried this yet but it sounds awesome
