This refreshing side salad, which pairs well with seared tuna or soy-glazed salmon, has all the flavors of a cucumber roll.
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 grated peeled fresh ginger
1 garlic clove, minced
1/4 to 3/4 teaspoon prepared wasabi (Japanese horseradish; optional)
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
How to Make It
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.