SUSHI-RICE SALAD

Sushi-rice Salad image

Provided by Vino Girl

Categories Rice

Time 50m

Yield 7 serving(s)

Number Of Ingredients 14

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2 cups uncooked sushi rice
2 cups water
1 teaspoon kosher salt
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
1 cup English cucumber, julienned and peeled
1/4 cup red onion, minced
1 tablespoon sesame seeds, toasted
1 sheet nori, cut into 2-inch julienne strips (seaweed)

Steps:

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.
DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
Sprinkle evenly with nori.

Nutrition Facts : Calories 244.1, Fat 4.8, SaturatedFat 0.7, Sodium 331.9, Carbohydrate 45, Fiber 1.9, Sugar 0.5, Protein 4.2