Sushi Rice Salad

  • 2 cups uncooked sushi rice
  • 3 cups water
  • 1 tsp salt
  • 1/2 cup rice wine vinegar
  • 3 Tbsp vegetable oil
  • 2 Tbsp tamari, or to taste
  • 2 Tbsp toasted sesame oil
  • 1 tsp grated fresh ginger
  • 1/2 cup diced seeded cucumber
  • 2 scallions, minced
  • 1 cup julienned carrot
  • 1 cup julienned daikon
  • 2 nori sheets, cut into bite-sized strips
  • 3 Tbsp toasted sesame seeds
  • 1 avocado, diced

Craving those sushi flavors you love but don’t want to go through the hassle of assembling, rolling, and cutting your own nori rolls?  Try this tasty salad instead!  Sushi-grade fish and seafood can easily be added if desired.

Rinse rice in several changes of water until water runs clear.  Combine rice and the 3 cups of water in a cooking pot with tight fitting lid.  Bring to a boil, stir once, reduce heat to a simmer and cook 20 minutes.  Remove from heat, let stand in covered pot for 10 minutes, then cool to room temperature.  (Alternately, rice may be prepared in a rice cooker.)  Combine the vinegar, oil, tamari, sesame oil and ginger in a small bowl.  In a separate bowl, combine the cooled rice, cucumber, scallions, carrot, daikon, nori strips and sesame seeds.  Add dressing and toss until well coated.  Serve at room temperature.