Sushi-Rice Salad

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

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Nutritional Information

Amount per serving
  • Calories: 256
  • Calories from fat: 15%
  • Fat: 4.3g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.5g
  • Protein: 4.2g
  • Carbohydrate: 46.7g
  • Fiber: 2g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 346mg
  • Calcium: 9mg

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

  1. 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.
  2. 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.
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