Sushi-rice Salad

Total Time
30 mins
20 mins

From Cooking Light (March 2002).

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  1. RICE: Rinse rice thoroughly in a sieve.
  2. Drain well.
  3. Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
  4. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
  5. Remove from heat; uncover and cool to room temperature.
  6. DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
  7. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
  8. Sprinkle evenly with nori.
Most Helpful

5 5

The great thing about this recipe is that it is flexible. Add stuff you like (chopped red cabbage is a personal favorite), omit stuff you don't. Do watch the vinegar, it does benefit from sugar. Also I don't use any salt because of a restricted diet. Experiment and enjoy!

5 5

I thought this was excellent, and my family agreed. I omitted the red onion and the wasabi, and replaced it with avocado cubes. I added this individually so it wouldn't become mashed up along with the salad. This was just my personal preference. Next time I might throw in some smoked salmon. I'll definitely make it again.

4 5

I enjoyed this rice! I added smoked salmon (slivers) The dressing was good. I soaked my nori sheet before I julienned it..might have changed the texture a bit. Thank you for posting!