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Sushi Rice Salad

Source of Recipe

Cooking Light


Recipe Introduction

A good friend JustD2Me (Dee) shared this wonderful recipe with me.

List of Ingredients

---Rice---
2 cups sushi rice, uncooked
2 cups water
1 teaspoon kosher salt

---Dressing---
1/2 cup rice vinegar
1 tablespoon vegetable oil
1 tablespoon sesame oil, *see Note
1 tablespoon low-sodium soy sauce
1 teaspoon grated ginger root, peeled **see Note
1 garlic clove, minced
1/4 teaspoon prepared wasabi, optional - 1/4 to
3/4 tsp

---Remaining ingredients---
1 cup cucumber (2-inch)
julienne-cut peeled English cucumber
***see Note
1/4 cup minced red onion
1 tablespoon toasted sesame seeds
1 sheet nori (seaweed), cut into 2-inch
julienne strips


Recipe

TO PREPARE RICE: Rinse rice thoroughly in a sieve. Drain well. Bring 2 cups water to a boil in a medium saucepan, add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.

TO PREPARE DRESSING: Combine vinegar, and next 5 ingredients (vinegar through garlic) in a small bowl. Add wasabi, if desired. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl. Sprinkle evenly with nori.

Dee's Notes:
*omitted sesame oil because I don't like it
**I used powdered ginger because I didn't have fresh
**I'm sure you could use regular cucumber. I couldn't tell the difference in the English cucumber taste.

I served the prepared wasabi one the side.

This salad needs to be chilled before eating. It then tastes very similar to a veggie sushi roll. We also had grilled chicken and steamed carrots.

Calories: 256 per 1 cup serving