Becky Luigart-Stayner; Lydia DeGaris-Pursell
7 servings (serving size: 1 cup)

This refreshing side salad, which pairs well with seared tuna or soy-glazed salmon, has all the flavors of a cucumber roll.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

EllenDeller's Review

June 20, 2011
Really enjoyed this as a side dish with the Thai Hot & Sour Soup recipe. Made 25% of recipe but still used 1/4 tsp. of wasabi and added a bit more vinegar than 25% of the amount given. Next time, I will made very thin slices of cucumber, then quarter them, as I found the julienned pieces too large. Used a regular cucumber and removed the seeds easily with a small spoon, which gives the same effect as an English cucumber at a lower cost.

rstarrlemaitre's Review

March 24, 2011
This salad had a nicely different set of flavors, and was really refreshing. The rice vinegar was a bit too strong for me, and I would have chopped the nori into small pieces and simply stirred it into the salad instead, since I didn't love it as a garnish. I agree that adding some cubed avocado would round out the flavors.

Belladonna714's Review

September 29, 2009
If you love any kind of sushi...this recipe is for you! So many variations can be made to this simple rice to adapt it to your favorite sushi type. I took other reviewers advice and added avocado...delicious! Next time I may try adding sashimi grade salmon. This pairs well with CL's Roasted Salmon with Citrus and Herbs