My Cart (0)
Log In
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.
