Sushi-Rice Salad

Sushi-Rice Salad Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This refreshing side salad, which pairs well with seared tuna or soy-glazed salmon, has all the flavors of a cucumber roll.

Yield:

7 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 15 %
Fat 4.3 g
Satfat 0.5 g
Monofat 2 g
Polyfat 1.5 g
Protein 4.2 g
Carbohydrate 46.7 g
Fiber 2 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 346 mg
Calcium 9 mg

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 garlic clove, minced
1/4 to 3/4 teaspoon prepared wasabi (Japanese horseradish; 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

Preparation

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.

Marie Simmons,

Cooking Light

March 2002
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