Ingredients Jump to Instructions ↓

  1. Sushi Rice Salad

  2. serves 4-6 1 cup brown short grain rice

  3. 1 1/4 cups water

  4. 1/2 cup rice vinegar

  5. 2 tbsp sugar

  6. 1 tsp salt

  7. 2 tsp grated fresh ginger

  8. 2 carrots, peeled and diced

  9. 1 red bell pepper, seeded and diced

  10. 1 cucumber, peeled, seeded and diced

  11. 1 to 2 tsp wasabi powder dissolved in an equal amount of water

  12. 1 sheet toasted nori

  13. 1 tbsp black sesame seeds

  14. fresh greens

  15. Place a fine strainer in a large bowl of cool water, add the rice

  16. and rice 10 minutes, swish it around a bit a few times. Drain in

  17. strainer and rinse under cold running water.

  18. Combine rice and 1 1/4 cups water in a heavy small saucepan, bring

  19. to a boil, cover, reduce heat to low and ignore for 40-45 minutes.

  20. When done remove from heat and set aside, still covered, for 5

  21. minutes. Set another pot of water to boil (for blanching vegetables)

  22. Meanwhile in a none reactive saucepan combine sauce ingredients,

  23. simmer 5 minutes and set aside.

  24. When the blanching water boils, blanch the peppers and carrots for 30 seconds at most. In a small bowl combine the drained blanched

  25. vegetables, cucumbers and the sauce.

  26. When rice is done make wasabi paste and add to vegetables and sauce.

  27. Add the rice and toss lightly. Refrigerate.

  28. Crumble the toasted nori sheet into a bowl. In a small skillet

  29. lightly toast sesame seeds over a medium low heat for 2-3 minutes.

  30. Spoon salad over greens and sprinkle with crumbled nori and sesame

  31. seeds. Other additions: avacado slices, diced pickled ginger slices, shoyu

  32. sauce, scrambled eggs which have been cooked in a sheet and sliced

  33. thinly.


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