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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 7 |
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From Cooking Light (March 2002). Ingredients:
2 cups uncooked sushi rice |
2 cups water |
1 teaspoon kosher salt |
1/2 cup rice vinegar |
1 tablespoon vegetable oil |
1 tablespoon dark sesame oil |
1 tablespoon low sodium soy sauce |
1 teaspoon fresh ginger, grated and peeled |
1 garlic clove, minced |
1/4-3/4 teaspoon prepared wasabi |
1 cup english cucumber, julienned and peeled |
1/4 cup red onion, minced |
1 tablespoon sesame seeds, toasted |
1 sheet nori, cut into 2-inch julienne strips (seaweed) |
Directions:
1. RICE: Rinse rice thoroughly in a sieve.
2. Drain well.
3. Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
4. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
5. Remove from heat; uncover and cool to room temperature.
6. DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
7. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
8. Sprinkle evenly with nori.
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