SUSHI RICE SALAD

2 cups (500 mL) water
2 cups (500 mL) Japanese sushi rice, rinsed and drained
1 tsp (5 mL) salt
1/2 cup (125 mL) rice vinegar
1 tbsp (15 mL) oil
1 tbsp (15 mL) sesame oil
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) grated fresh ginger
3/4 tsp (3 mL) wasabi paste
1 clove garlic, finely chopped
1 cup (250 mL) julienned seeded English cucumber
1/4 cup (50 mL) finely chopped red onion
1 tbsp (15 mL) sesame seed, toasted
1 sheet nori, julienned

Bring water to a boil in a medium heavy saucepan; add rice and salt. Reduce heat; cover and simmer for 17 - 20 minutes or until liquid is absorbed and rice is tender. Remove from heat, uncover and cool to room temperature. To prepare dressing, whisk together next 7 ingredients (vinegar through garlic). Combine rice, cucumber, onion, sesame seed and dressing in a bowl. Sprinkle nori over top. Serve immediately. Serves 6 - 8.

Cook's Note: The ATCO Blue Flame Kitchen used Kokuho Rose rice in this recipe.
 
Last updated on January 23, 2018