Sushi rice salad

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 9.9%
  • Protein: 6.8g
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Carbohydrate: 69g
  • Fiber: 1.8g
  • Sodium: 651mg
  • Cholesterol: 0.0mg

Ingredients

  • 4 fresh shiitake mushrooms (2-in. caps)
  • 1 tablespoon salad oil
  • 1 tablespoon soy sauce
  • 1 1/2 cups short-grain white rice
  • 5 to 6 tablespoons seasoned rice vinegar
  • 4 teaspoons finely chopped sliced pickled ginger
  • 1/4 cup diced red bell pepper
  • 3/4 cup diced Japanese or English cucumber

Preparation

  1. Rinse, drain, and discard stems from 4 fresh shiitake mushrooms (2-in. caps). Finely chop caps and put in a 6- to 8-inch frying pan with 2 tablespoons water, 1 tablespoon salad oil, and 1 tablespoon soy sauce. Stir over high heat until liquid evaporates, 3 to 4 minutes. Scrape into a large bowl. In a 2- to 3-quart pan, rinse 1 1/2 cups short-grain white rice with cold water until water is clear. Drain. Add 1 1/2 cups water, cover, and bring to a boil over high heat. Reduce heat to low and cook until water is absorbed, about 15 minutes. Dump rice into bowl with shiitake mixture. Sprinkle with 5 to 6 tablespoons seasoned rice vinegar. Mix with a spatula and let stand about 10 minutes. To rice add 4 teaspoons finely chopped sliced pickled ginger, 1/4 cup diced red bell pepper, and 3/4 cup diced Japanese or English cucumber. Mix.
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