Sushi-Roll Rice Salad

Name: Sushi-Roll Rice Salad
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 1 firm-ripe California avocado; 1 medium carrot; 6 inches toasted nori (dried laver), cut into very thin strips with scissors; 3 Tbsps drained sliced Japanese pickled ginger, coarsely chopped; 1 teaspoon salt; 3 scallions, thinly sliced diagonally; 59 milliliters seasoned rice vinegar; 1 Tbsp esame seeds, toasted; 8 fresh shiso leaves (optional); 355 milliliters short-grain sushi rice; 1 Tbsp sugar; 2 Tbsps vegetable oil; 1 teaspoons wasabi paste (Japanese horseradish paste); 414 milliliters water

You can never have too many side dish recipes, so give Sushi-Roll Rice Salad a try. Watching your figure? This gluten free and vegan recipe has 456 calories, 8g of protein, and 15g of fat per serving. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. A mixture of wasabi paste, shiso leaves, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Colander

Bowl

Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes.

Ingredients you will need

Water

Rice

Equipment you will use

Sauce Pan

Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).

Ingredients you will need

Rice

While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.

Ingredients you will need

Vinegar

Sugar

Rice

Salt

Equipment you will use

Sauce Pan

Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.

Ingredients you will need

Vinegar

Spread

Rice

Equipment you will use

Wooden Spoon

Baking Pan

Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.

Ingredients you will need

Vegetable

Carrot

Equipment you will use

Peeler

Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.

Ingredients you will need

Pickled Ginger

Sesame Seeds

Green Onions

Cucumber

Carrot

Wasabi

Water

Rice

Cooking Oil

Equipment you will use

Whisk

Bowl

Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.

Ingredients you will need

Shiso Leaves