SUSHI-ROLL RICE SALAD

Sushi-Roll Rice Salad image

Provided by Vicki Butts (lazyme)

Categories Salads

Time 1h

Number Of Ingredients 16

Previous Next

1 1/2 c short-grain sushi rice
1 3/4 c water
1 1/2 Tbsp water
1/4 c seasoned rice vinegar
1 Tbsp sugar
1 tsp salt
1 medium carrot
1 1/4 tsp wasabi paste (japanese horseradish paste)
1 1/2 Tbsp vegetable oil
1/2 large seedless cucumber, peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 Tbsp drained sliced pickled ginger, coarsely chopped
1 Tbsp sesame seeds, toasted
1 avocado
8 fresh shiso leaves, optional
1 6-in square toasted nori, cut into very thin strips with scissors

Steps:

1. Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
2. Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes.
3. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
4. While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
5. Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
6. Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
7. Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
8. Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.