"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SUSHI RICE SALAD Recipe

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This recipe for SUSHI RICE SALAD, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Danisa
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Rice:
2 Cups Uncooked Sushi Rice
2 Cups Water
1 Tsp. Kosher Salt

Dressing:
1/2 Cup Rice Vinegar
1 Tbsp. Dark Sesame Oil
1 Tbsp. Low Sodium Soy Sauce
1 Tsp. Fresh Ginger Root (grated)
1 Clove Garlic (minced)
1/4 to 3/4 Tsp. Prepared Wasabi

Remaining Ingredients:
1 Cup English Cucumbers (julienne cut & peeled)
1/4 Cup Red Onion (minced)
1/4 Cup Carrot (shredded)
1 Tbsp. Sesame Seeds (toasted)
1 Sheet Nori (seaweed) cut into 2 inch julienne strips

Directions:
Directions:
To prepare rice, rinse thoroughly in 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 4 ingredients (vinegar through garlic) in a small bowl. Add Wasabi if desired.
Combine rice, dressing, cucumber, onion, carrot, and sesame seeds in a large bowl. Sprinkle evenly with Nori.

Personal Notes:
Personal Notes:
I usually use this as a side dish with Asian Barbecue Chicken

 

 

 

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