Sushi Rice Salad
Another salad that's destined to be on our table in the next few days! (These hot days are perfect days for salad)!
Iíve made sushi rolls before - I have the bamboo mat to prove it. But, while they are delicious, healthy, and nutritious, they are also kind of time consuming and fussy. When I crave those flavors, I make this salad. A purist would gasp but someone wanting sushi would just dig in.
This recipe is written on yellow legal paper in my own hand and I have no idea where I got it. I have tweaked it significantly over the many times I have made it so I am going to officially call it my own. Whoever wrote the original says to use long-grain rice. Every single time I have made it, except for this last one, I have used sushi rice. You have to wash sushi rice endlessly so it doesnít gum up and wouldnít you know it, every time I made this dish, the rice gummed up. Last week I decided to make it with brown rice and I loved it. Try whatever you like.
I like a lot of wasabi with my sushi. I like my nose to burn a little bit. If you like things mellower, add between 1 and 2 teaspoons wasabi and then see how it tastes before you add it to the salad.
You should be able to find all the more unusual ingredients in the Asian food section of your grocery store.
1/2 cups long grain rice or brown rice
1/4 cup + 3 Tablespoons rice wine vinegar, divided
1/4 cup sugar
1 1/2 teaspoon salt
1 Tablespoon sesame seeds, lightly toasted
3 Tablespoons vegetable oil
2 Tablespoons finely chopped pickled ginger
3 medium scallions, thinly sliced
1/2 cup shredded carrots
1 English cucumber, seeded and chopped
8 ounces extra firm tofu, cut into small cubes
2 sheets nori
1 medium avocado
3 teaspoon wasabi paste
1 Tablespoon hot water
2 Tablespoons cold water
2 Tablespoons soy sauce
2 teaspoons ginger juice
Cook rice. (If making brown rice, simply boil in a large pot of water, as you would for pasta. Cook until tender and then drain.)
Meanwhile, in a small bowl, whisk dressing ingredients together until smooth, then set aside.
Also, while the rice cooks, in a small saucepan, bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
Transfer rice to a large bowl and stir in vinegar mixture.
Cool rice. (If there is excess liquid in the bottom of the bowl, drain rice again.)
Stir in sesame seeds, remaining 3 Tablespoons vinegar, oil, ginger, scallions, cucumber, tofu, and carrot.
Cut nori sheets into 1 inch wide strips.
Peel and pit avocado.
Quarter, then cut cross-wise into thin slices.
Add avocado to salad with nori.
Drizzle dressing over salad and mix carefully.
Posted by LuAnn.