"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis


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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.

Amy Danisa
Added: Tuesday, June 16, 2009


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

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

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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