Vegetable Sushi Rice Salad

1. 1

   The rice should be warm when you mix it with the dressing, so if it is cold from the refrigerator, pour boiling water over it in a strainer or zap it briefly in the microwave.

2. 2

   Turn the rice into a bowl (preferably wooden), and break up any lumps.

3. 3

   Whisk the vinegar, sugar, and salt together, and pour this dressing over the rice.

4. 4

   Mix well.

5. 5

   Toss the zucchini, corn, and pepper together with the oil.

6. 6

   Heat a skillet or a wok, and when it is hot, stir-fry the vegetables over high heat until they are crisp-cooked, 12 minutes.

7. 7

   Toss everything together in a serving bowl with the pickled ginger, and eat warm or at room temperature, using chopsticks.

8. 8

   For a winter salad, Hirokos vegetables would be cauliflower, string beans, carrots, and perhaps a winter green such as Russian kale

* Per serving · 4 servings · Values may vary.

No additional tips available.