Sushi-Rice Salad

This refreshing side salad, which pairs well with seared tuna or soy-glazed salmon, has all the flavors of a cucumber roll.

Yield: 7 servings (serving size: 1 cup)

Ingredients

• 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  grated peeled fresh ginger
• 1  garlic clove, minced
• 1/4  to 3/4 teaspoon prepared wasabi (Japanese horseradish; optional)
• 
  Remaining ingredients:
• 1  cup  (2-inch) julienne-cut peeled English cucumber
• 1/4  cup  minced red onion
• 1  tablespoon  sesame seeds, toasted
• 1  sheet nori (seaweed), cut into 2-inch julienne strips

Preparation

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.

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.

Nutritional Information

Calories:

256 (15% from fat)

Fat:

4.3g (sat 0.5g,mono 2g,poly 1.5g)

Protein:

4.2g

Carbohydrate:

46.7g

Fiber:

2g

Cholesterol:

0.0mg

Iron:

4.4mg

Sodium:

346mg

Calcium:

9mg