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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 7 |
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Easier than making sushi rolls. Nice side with tuna or salmon steaks. I skipped the onion and added diced avocado and served with sliced pickled ginger. From Cooking Light. Ingredients:
rice |
2 cups uncooked sushi rice |
2 cups water |
1 teaspoon kosher salt |
dressing |
1/2 cup rice vinegar (i use seasoned rice vinegar) |
1 tablespoon vegetable oil |
1 tablespoon dark sesame oil |
1 tablespoon low-sodium soy sauce |
1 teaspoon grated peeled fresh ginger |
1 garlic clove, minced |
1/4 to 3/4 teaspoon prepared wasabi (japanese horseradish; optional) |
remaining ingredients |
1 cup (2-inch) julienne-cut peeled english cucumber |
1/4 cup minced red onion |
1 tablespoon sesame seeds, toasted |
1 sheet nori (seaweed), cut into 2-inch julienne strips |
Directions:
1. To prepare rice, rinse rice thoroughly in a sieve. Drain well.
2. Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
3. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
4. Remove from heat; uncover and cool to room temperature.
5. To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl.
6. Add wasabi, if desired. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
7. Sprinkle evenly with nori.
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