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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe was printed in Cuisine at Home, February 2007. This is better served warm at room temperature. Ingredients:
3 tablespoons rice vinegar |
1 tablespoon fresh lemon juice |
1 tablespoon sugar |
1 teaspoon wasabi paste |
4 cups cooked white rice, hot |
3/4 cup carrot, julienned |
3/4 cup cucumber, halved, seeded and sliced into half-moons |
3/4 cup edamame, shelled, thawed |
1/4 cup scallion, sliced |
salt |
1 tablespoon sesame seeds, toasted |
Directions:
1. In a small bowl, blend together the first 4 ingredients; set aside.
2. In a large bowl, toss the rice, carrot, cucumber, edamame, scallions and vinegar mixture together.
3. Season with salt to suit taste and garnish with sesame seeds.
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