 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
An easy vegetarian sushi dish without all of the fuss. From Readers Digest Living. Works great as an appetizer or side dish and it's amazingly easy. I like to use the rice molds that they sell at Japanese markets for serving this salad. Soft lettuce works well if you wish to replace the spinach. Ingredients:
1 cup rice |
1/4 teaspoon salt |
1/4 cup rice vinegar |
2 tablespoons low sodium soy sauce |
2 tablespoons lime juice |
4 teaspoons sugar |
1 carrot, cut into 1/4-inch dice |
2 small avocados, cut into 1/4-inch dice |
24 small spinach leaves |
Directions:
1. In a medium saucepan, bring 2 cups of water to a boil.
2. Add the rice and salt, cover and simmer for 17 minutes or until tender.
3. Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil.
4. Remove from the heat.
5. Stir into the cooked rice.
6. Transfer the seasoned rice to a bowl and let cool to room temperature.
7. Stir the carrot and avocados into the rice.
8. Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down.
9. Arrange the spinach on serving plates and invert the molded rice salads onto the spinach.
|
|