Rice:
2 cups uncooked sushi rice
2 cups water
1 teaspoon kosher salt
Dressing:
1/2 cup rice vinegar
1 tablespoon vegetable oil
1 tablespoon dark sesame oil
1 tablespoon low-sodium soy sauce
1 teaspoon fresh ginger, grated and peeled
1 garlic clove, minced
1/4 teaspoon prepared wasabi, to 3/4 t. to taste (Japanese horseradish; optional)
Remaining ingredients:
1 cup English cucumber, (2-inch) julienne-cut and peeled
1/4 cup minced red onion
1 tablespoon sesame seeds, toasted
1 sheet nori seaweed, cut into 2-inch julienne strips
Preparation Method :
1. 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.
2. 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.
Yield: 7 servings (serving size: 1 cup)
CALORIES 256 (15% from fat);
FAT 4.3g (sat 0.5g,mono 2g,poly 1.5g);
IRON 4.4mg;
CHOLESTEROL 0.0mg;
CALCIUM 9mg;
CARBOHYDRATE 46.7g;
SODIUM 346mg;
PROTEIN 4.2g;
FIBER 2g
This refreshing side salad, which pairs well with seared [favorites], has all the flavors of a cucumber roll.
Source : Cooking Light, March 2002
Formatted by : Chupa Babi
