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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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This refreshing side salad, which pairs well with seared tuna or soy-glazed salmon, has all the flavors of a cucumber roll. 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 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. Bring 2 cups water to a boil in a medium saucepan; add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.
2. To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl. Add wasabi, if desired. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl. Sprinkle evenly with nori.
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