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Sushi-Rice Salad

Source of Recipe


Cooking Light-3/02






List of Ingredients



• 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 grated peeled fresh ginger
  
• 1 clove garlic, minced
  
• 1/4 to 3/4 teaspoon prepared wasabi, optional
  
• Remaining ingredients:
  
• 1 cup (2-inch) julienne-cut peeled English cucumber
  
• 1/4 cup minced red onion
  
• 1 tablespoon sesame seeds, toasted
  
• 1 sheet nori (seaweed), cut into 2-inch julienne strips
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Yield: 7 seervings (serving size: 1 cup). 256 cal, 4.3g fat, 4.2g pro, 46.7g carb, 2g fiber, 0mg chol, 346mg sod, 9mg calc.