Sushi Rice Salad

I had to share my favorite summer salad taken from Cooking Light. I have made this several times to rave reviews. The original salad calls for regular rice vinegar, but I like the seasoned rice vinegar much better. I have tried it with the nori as a garnish, but I personally prefer the salad without the nori. It pairs well with seared tuna or soy-glazed salmon, and has all the flavors of a cucumber roll.

Yield: 7 servings (serving size: 1 cup)

Ingredients:

* Rice:

* 2 cups uncooked sushi rice

* 2 cups water

* 1 teaspoon kosher salt

*

Dressing:

* 1/2 cup seasoned rice vinegar

* 1 tablespoon vegetable oil

* 1 tablespoon dark sesame oil

* 1 tablespoon low-sodium soy sauce

* 1 teaspoon grated peeled fresh ginger

* 1 garlic clove, minced

* 1/4 to 3/4 teaspoon prepared wasabi (Japanese horseradish; optional)

*

Remaining ingredients:

* 1 cup (2-inch) julienne-cut peeled English cucumber

* 1/4 cup minced red onion

* 1 tablespoon sesame seeds, toasted

* 1 sheet nori (seaweed), cut into 2-inch julienne strips

Preparation

To prepare rice, rinse rice thoroughly in a sieve. Drain well. Bring 2 cups water to a boil in a medium saucepan; add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.

To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl. Add wasabi, if desired. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl. Sprinkle evenly with nori.

Nutritional Information

Calories:

256 (15% from fat)

Fat:

4.3g (sat 0.5g,mono 2g,poly 1.5g)

Protein:

4.2g

Carbohydrate:

46.7g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

4.4mg

Sodium:

346mg

Calcium:

9mg

Marie Simmons, Cooking Light, MARCH 2002