Sushi-rice Salad

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 7
• 2 cups uncooked sushi rice
• 2 cups water
• 1 teaspoon kosher salt
• 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
• 1 cup english cucumber, julienned and peeled
• 1/4 cup red onion, minced
• 1 tablespoon sesame seeds, toasted
• 1 sheet nori, cut into 2-inch julienne strips (seaweed)

Recipe

• 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.