Sushi rice salad is a refreshing and flavorful dish that combines the classic flavors of sushi with the convenience of a salad. Made with cooked sushi rice, fresh vegetables, and a variety of optional add-ins, this salad is perfect for a light lunch, a side dish, or a potluck.
The base of the salad is sushi rice, which is a short-grain rice that is cooked with rice vinegar, sugar, and salt. This gives the rice a slightly sweet and sour flavor that pairs well with the other ingredients in the salad. Common vegetables used in sushi rice salad include cucumber, avocado, carrot, and edamame. Other popular add-ins include grilled salmon, shrimp, or tofu, as well as seaweed salad, tobiko (flying fish roe), and masago (capelin roe).
The dressing for sushi rice salad is typically a simple combination of rice vinegar, soy sauce, and sesame oil. Some recipes also add a bit of sugar or honey to balance out the flavors. The salad is typically served cold or at room temperature, and it can be enjoyed on its own or with a side of pickled ginger or wasabi.
With its colorful ingredients and delicious flavors, sushi rice salad is a surefire hit at any gathering. It's also a healthy and versatile dish that can be easily customized to your liking. So next time you're looking for a light and refreshing meal, give sushi rice salad a try!
CALIFORNIA "SUSHI" RICE SALAD
Looking for an Asian-inspired dinner? Then check out this veggies and rice salad that's delicious to eat and easy-to-make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, cook rice in water as directed on package. Spread rice in 13x9-inch baking dish, cover with plastic wrap and refrigerate for 1 hour or until completely cool.
- Meanwhile, in small microwavable bowl, mix vinegar, sugar and salt. Microwave 20 to 30 seconds; whisk until sugar is dissolved. Stir in gingerroot.
- In large bowl, toss cooled rice with vinegar mixture. Stir in cucumbers, carrots, green onions and crabmeat; mix well. Top with avocado.
Nutrition Facts : Calories 310, Carbohydrate 56 g, Cholesterol 15 mg, Fat 1/2, Fiber 3 g, Protein 13 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 11 g, TransFat 0 g
SUSHI-ROLL RICE SALAD
Steps:
- Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
- Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
- While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
- Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
- Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
- Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
- Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.
Tips:
- Use high-quality sushi rice: Look for Japanese short-grain rice specifically labeled as "sushi rice." It has a higher starch content than regular rice, resulting in a sticky texture that's perfect for sushi.
- Rinse the rice thoroughly: Rinsing the rice removes excess starch and helps prevent it from becoming gummy.
- Cook the rice according to the package instructions: Follow the recommended water-to-rice ratio and cooking time to ensure the rice is cooked properly.
- Season the rice with vinegar mixture: The vinegar mixture adds a characteristic tangy flavor and helps preserve the rice.
- Let the rice cool completely before assembling the salad: This prevents the rice from becoming mushy.
- Use fresh and high-quality ingredients: The quality of your ingredients will greatly impact the flavor of the salad, so choose the best you can find.
- Don't overcrowd the salad: Make sure there's enough room for the ingredients to spread out so they can absorb the dressing evenly.
- Serve the salad immediately: Sushi rice salad is best enjoyed fresh, as the rice can become dry and hard if left to sit for too long.
Conclusion:
Sushi rice salad is a delicious and refreshing dish that's perfect for a light lunch or dinner. It's easy to make and can be customized to your liking with a variety of ingredients. Whether you're a sushi lover or just looking for a new and exciting salad recipe, sushi rice salad is definitely worth trying.
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