Sushi-roll Rice Salad Recipe

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Sushi-Roll Rice Salad

Vicki Butts (lazyme)

By
@lazyme5909

Sounds great. From Gourmet, July 2002.


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Rating:

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Serves:

4

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 1/2 c
short-grain sushi rice
1 3/4 c
water
1 1/2 Tbsp
water
1/4 c
seasoned rice vinegar
1 Tbsp
sugar
1 tsp
salt
1 medium
carrot
1 1/4 tsp
wasabi paste (japanese horseradish paste)
1 1/2 Tbsp
vegetable oil
1/2 large
seedless cucumber, peeled, halved lengthwise, cored, and chopped (1 cup)
3
scallions, thinly sliced diagonally
3 Tbsp
drained sliced pickled ginger, coarsely chopped
1 Tbsp
sesame seeds, toasted
1
avocado
8
fresh shiso leaves, optional
1 6-in
square toasted nori, cut into very thin strips with scissors

Directions Step-By-Step

1
Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
2
Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes.
3
Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
4
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.
5
Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
6
Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
7
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.
8
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.

About this Recipe

Course/Dish: Salads
Main Ingredient: Rice/Grains
Regional Style: Japanese