Sushi-Roll Rice Salad Recipe

Name: Sushi-Roll Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups short-grain sushi rice; 1 3/4 cups plus 1 1/2 tablespoons water; 1/4 cup seasoned rice vinegar; 1 tablespoon sugar; 1 teaspoon salt; 1 medium carrot; 1 1/4 teaspoons wasabi paste (Japanese horseradish paste); 1 1/2 tablespoons vegetable oil; 1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup); 3 scallions, thinly sliced diagonally; 3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped; 1 tablespoonsesame seeds, toasted; 1 firm-ripe California avocado; 8 fresh shiso leaves (optional); 1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

Servings: persons

1 1/2 cups short-grain sushi rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 medium carrot
1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
1 1/2 tablespoons vegetable oil
1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
1 tablespoonsesame seeds, toasted
1 firm-ripe California avocado
8 fresh shiso leaves (optional)
1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

1
Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
2
Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes.
3
Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
4
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.
5
Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
6
Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
7
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.
8
Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices.
9
Arrange 2 shiso leaves (if using) on each of 4 plates.
10
Top with avocado and rice mixture and sprinkle with nori strips.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups short-grain sushi rice, 1 3/4 cups plus 1 1/2 tablespoons water, 1/4 cup seasoned rice vinegar, 1 tablespoon sugar, and more.

Yes, Sushi-Roll 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.

Sushi-Roll Rice Salad

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