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Nutrition Facts
Serving Size 1 (171g) Recipe makes 7 servings
Calories 244
Calories from Fat 43		(17%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 340mg		14%
Potassium 85mg		2%
Total Carbohydrate 45.1g		15%
	Dietary Fiber 1.8g	7%
	Sugars 0.6g
Protein 4.2g		8%
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By: Sharlene~W

Sushi-rice Salad

Recipe #117893 | 50 min | 30 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Vino Girl
Apr 18, 2005

From Cooking Light (March 2002).

SERVES 7 (change servings and units)

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 fresh ginger, grated and peeled
1 garlic clove, minced
1/4-3/4 teaspoon prepared wasabi

Additional Salad Ingredients

1 cup English cucumber, julienned and peeled
1/4 cup red onion, minced
1 tablespoon sesame seed, toasted
1 sheet nori, cut into 2-inch julienne strips (seaweed)

Directions

1
RICE: Rinse rice thoroughly in a sieve.
2
Drain well.
3
Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
4
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
5
Remove from heat; uncover and cool to room temperature.
6
DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
7
Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
8
Sprinkle evenly with nori.

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Featured Reviews for This Recipe

From: Chef #1219702

On Jul 12, 2009

The great thing about this recipe is that it is flexible. Add stuff you like (chopped red cabbage is a personal favorite), omit stuff you don't. Do watch the vinegar, it does benefit from sugar. Also I don't use any salt because of a restricted diet. Experiment and enjoy!

0 people found this review helpful

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From: JustJanS

On Dec 2, 2008

I made a half serve of this. On reading one of the other reviews and thinking about it, I added a couple of teaspoons of superfine sugar to balance the vinegar-it was good. I used cooked rice I had in the fridge otherwise no more changes to the recipe I would make this aagain if we had leftovers and would definately add the sugar.

1 person found this review helpful

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From: frijolito

On Nov 13, 2008

This recipe is GREAT. My roomie and I ate it all summer. I sometimes I added cooked adzuki beans for protein and a little variety.

2 people found this review helpful

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From: Kiminy

On Apr 30, 2005

This was delicious, and very easy to make. It really tastes like sushi, but without the expense or effort. The only substitution I made was to use chopped green onions instead of red onions, and I had a bowl of chopped nori on the side, so that family members who don't like it didn't have to add it. In the future, I may try this with a small amount of steamed chopped fish, or diced avacado. Steamed diced carrots would also add some color to it.

2 people found this review helpful

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Read all 8 reviews