Dana Treat – Treat Yourself
Sushi Rice Salad
Posted April 25, 2009
Sushi Rice Salad
You should be able to find all the more unusual ingredients in the Asian food section of your grocery store.
1/2 cups long grain rice or brown rice
1/4 cup + 3 tbsp. rice wine vinegar, divided
1/4 cup sugar
1 1/2 tsp. salt
1 tbsp. sesame seeds, lightly toasted
3 tbsp. vegetable oil
2 tbsp. finely chopped pickled ginger
3 scallions, thinly sliced
1/2 cup shredded carrots
1 English cucumber, seeded and chopped
8 oz. extra firm tofu, cut into small cubes
2 sheets nori
Cook rice. (If making brown rice, simply boil in a large pot of water, as you would for pasta. Cook until tender and then drain.) Meanwhile, in a small saucepan 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
Transfer rice to a large bowl and stir in vinegar mixture. Cool rice. (If there is excess liquid in the bottom of the bowl, drain rice again.) Stir in sesame seeds, remaining 3 tbsp. vinegar, oil, ginger, scallions, cucumber, tofu, and carrot.
Cut nori sheets into 1 inch wide strips. Peel and pit avocado. Quarter, then cut cross-wise into thin slices. Add avocado to salad with nori. Toss well.
I like a lot of wasabi with my sushi. I like my nose to burn a little bit. If you like things mellower, add between 1 and 2 tsp. wasabi and then see how it tastes before you add it to the salad.
3 tsp. wasabi paste
1 tbsp. hot water
2 tbsp. cold water
2 tbsp. soy sauce
2 tsp. ginger juice
In a small bowl, stir all ingredients together. Drizzle dressing over salad and mix carefully.
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