Sushi Rice Salad – a delicious recipe with shiitake mushrooms, salad oil, soy sauce, short-grain white rice, rice vinegar, ginger. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Rinse, drain, and discard stems from 4 fresh shiitake mushrooms (2-in. caps). Finely chop caps and put in a 6- to 8-inch frying pan with 2 tablespoons water, 1 tablespoon salad oil, and 1 tablespoon soy sauce. Stir over high heat until liquid evaporates, 3 to 4 minutes. Scrape into a large bowl. In a 2- to 3-quart pan, rinse 1 1/2 cups short-grain white rice with cold water until water is clear. Drain. Add 1 1/2 cups water, cover, and bring to a boil over high heat. Reduce heat to low and cook until water is absorbed, about 15 minutes. Dump rice into bowl with shiitake mixture. Sprinkle with 5 to 6 tablespoons seasoned rice vinegar. Mix with a spatula and let stand about 10 minutes. To rice add 4 teaspoons finely chopped sliced pickled ginger, 1/4 cup diced red bell pepper, and 3/4 cup diced Japanese or English cucumber. Mix.
345
kcal
Calories
5
g
Fat
62
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 fresh shiitake mushrooms (2-in. caps), 1 tablespoon salad oil, 1 tablespoon soy sauce, 1 1/2 cups short-grain white rice, and more.
Yes, Sushi Rice Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
