I’m a huge sushi fan..infact on my chowhound profile, I had to answer this question: I wish I could eat_______everyday. My answer…..SUSHI.
Therefore this salad appeals to me on my different levels. I discovered it in a local school cookbook called Gatherings which was a school project put on by the parents of Netivot HaTorah Day School in 2003.
I would definitely serve gingered sushi salad with a piece of salmon and asparagus! #justsayin’
Here’s what you need:
Just a few ingredients are required!
GINGERED SUSHI SALAD
1 1/2 cups sushi rice, uncooked
1 3/4 cold water
DRESSING
1/2 cup rice wine vinegar
1 tablespoon oil
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 tsp fresh ginger, grated
1/2 tsp garlic, minced
1/4 tsp wasabi powder
SALAD
1 carrot, peeled and grated
1/2 red pepper julienned
1/4 cup red onion
2 tablespoons sesame seeds, toasted ( I used a mixture of white and black sesame seeds)
2 tablespoons, pickled ginger, diced
1 sheet nori cut in pieces
DIRECTIONS:
Cook sushi rice as directed on package.
In a small bowl, combine dressing ingredients. Slowly add the dressing to the hot rice, tossing gently. Add carrot, red pepper, onion, sesame seeds, ginger and nori. Toss and sprinkle with reserved nori. (which I forgot to buy).
Many thanks to the USA Rice Federation and Faye Clack Communications for inviting me to some fabulous events this past month and inspiring me to bring out my beloved rice cooker more often. Stay tuned for more posts about this delicious, healthy, ancient grain!!
Happy Cooking
