Sushi-rice Salad

Vino Girl's Note:

From Cooking Light (March 2002).

• Total Time: 50 mins
• Prep Time: 30 mins
• Cook Time: 20 mins

Ingredients:

Servings: 7

Rice

• 2 cups uncooked sushi rice
• 2 cups water
• 1 teaspoon kosher salt

Dressing

• 1/2 cup rice vinegar
• 1 tablespoon vegetable oil
• 1 tablespoon dark sesame oil
• 1 tablespoon low sodium soy sauce
• 1 teaspoon fresh ginger, grated and peeled
• 1 garlic clove, minced
• 1/4-3/4 teaspoon prepared wasabi

Additional Salad Ingredients

• 1 cup English cucumber, julienned and peeled
• 1/4 cup red onion, minced
• 1 tablespoon sesame seed, toasted
• 1 sheet nori, cut into 2-inch julienne strips (seaweed)

Directions:

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.

Reviews

[montevinas]

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!

[katie in the UP]

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!

[Julie F]

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.