A rice salad with an asian flare.

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Name: Sushi-Roll Rice Salad
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Japanese/American
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; 3 scallions, thinly sliced diagonally; 3 tablespoons drained sliced Japanese pickled ginger coarsely chopped; 1 tablespoon sesame seeds toasted; 1 firm-ripe California avocado; 8 fresh shiso leaves (optional); 1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

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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
3 scallions, thinly sliced diagonally
3 tablespoons drained sliced Japanese pickled ginger ; coarsely chopped
1 tablespoon sesame seeds ; toasted
1 firm-ripe California avocado
8 fresh shiso leaves ; (optional)
1 (6-inch) square toasted nori ; (dried laver), cut into very thin strips with scissors

Servings

INSTRUCTIONS

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.

NOTES

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Sushi-Roll Rice Salad

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
3 scallions, thinly sliced diagonally
3 tablespoons drained sliced Japanese pickled ginger coarsely chopped
1 tablespoon sesame seeds toasted
1 firm-ripe California avocado
8 fresh shiso leaves (optional)
1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

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.

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 4 Servings

Calories: 81
Calories from Fat: 21 (26%)

Amt Per Serving		% DV

	Total Fat 2.4g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1g
Cholesterol 0mg		0 %
Sodium 13.6mg		0 %
Potassium 150.1mg		4 %
Total Carbohydrate 14.3g		4 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 12.7g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 81

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