How to Make It
Whisk together mayonnaise, Sriracha, and lime juice in a small bowl until smooth.
Whisk together vinegar, soy sauce, and sugar in a medium bowl. Add rice, cucumber, carrots, and ginger; stir until combined. Gently fold in crab and avocado, careful not to break up crab meat.
Divide crab and rice salad among romaine leaves. Drizzle with Sriracha-lime dressing, and sprinkle with wasabi peas and sesame seeds. Serve with soy sauce for dipping.
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