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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 276.9
  • Total Fat: 13.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 841.6 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 3.7 g

View full nutritional breakdown of Sushi Rice Salad calories by ingredient
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Sushi Rice Salad

Submitted by: UDGRODH

Introduction

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Number of Servings: 4

Ingredients

    1 1/2 cups short-grain sushi rice
    1 3/4 cups plus 1 1/2 tablespoons water
    1/4 cup seasoned rice vinegar
    1 tablespoon sugar
    1 teaspoon salt
    1 medium carrot
    1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
    1 1/2 tablespoons vegetable oil
    1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
    3 scallions, thinly sliced diagonally
    3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
    1 tablespoon sesame seeds, toasted
    1 firm-ripe California avocado

Directions

Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).

While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.

Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.

Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.

Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.

Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.


Number of Servings: 4

Recipe submitted by SparkPeople user UDGRODH.






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