Sushi rice salad

Yield: 4 servings

Measure Ingredient
1 cup Brown rice; preferably short grain
1¾ cup Water
2 smalls Carrots; diced
1 \N Red bell pepper; diced
1 \N Cucumber; diced
1 teaspoon Wasabi powder; dissolved in equal amount of water
1 \N Sheet nori seaweed
1 tablespoon Toasted sesame seeds
\N \N Fresh rinsed greens
⅓ cup Rice vinegar
2 tablespoons Sugar
1 teaspoon Salt
2 teaspoons Fresh ginger root; grated


Bring the rice and water to a boil. Stir, cover, reduce the heat to low, and cook until the rice is tender, 40 -45 minutes. (You could, of course, cook the rice in a rice cooker.) Combine the sauce ingredients, simmer for 5 minutes, set aside.

Blanch the carrots and peppers until just tender. (Although I think they would be fine raw.)

Toss the rice, the wasabi paste and the sauce with the vegetables. Serve the salad at room temperature or chilled. Just before serving, toast the sheet of nori by briefly passing it over a flame or baking it for a minute in a 300F oven, until it deepens in color. Crumble it.

Spoon the salad on the greens and sprinkle with the nori and toasted sesame seeds.

Recipe by: Moosewood Restaurant Lowfat Favorites Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Sep 10, 1998, converted by MM_Buster v2.0l.

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