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Categories:
long grain rice rice vinegar sugar salt sesame seeds vegetable oil pickled ginger scallions carrot cucumber sht nori avocado surimi wasabi water water soy sauce ginger juice squeezed from
Viewed: 95 - Published at: 8 years agoIngredients
- 1 1/2 c. long-grain rice
- 1/4 c. plus 3 Tbsp. rice vinegar not seasoned
- 1/4 c. sugar
- 1 1/2 tsp salt
- 1 Tbsp. sesame seeds pref. unhulled
- 3 Tbsp. vegetable oil
- 2 Tbsp. finely minced pickled ginger
- 4 x scallions (about 3/4 c.) cut lengthwise into thin 1" strips
- 1/2 c. finely shredded carrot
- 1 lrg seedless cucumber (about 1 lb.) quartered lengthwise & cored & minced
- 2 sht nori (paper-thin sheets of dry seaweed)
- 1 x avocado (preferably California)
- 1/4 lb surimi (mock crab legs) if you like sliced thin
- 2 tsp wasabi (Japanese green horseradish) pwdr
- 1 Tbsp. warm water
- 2 Tbsp. cool water
- 2 Tbsp. soy sauce
- 2 tsp ginger juice squeezed from freshly grated gingerroot
Method
- Into a large saucepan of salted boiling water stir rice and boil 10 min.
- Drain rice in a colander and rinse.
- Set colander over a kettle of boiling water (rice shouldn't touch water) and steam rice, covered with a kitchen towel and lid, till fluffy and dry, 10 to 15 min (check water level in kettle occasionally, adding water if necessary).
- While rice is steaming, in a small saucepan bring 1/4 c. vinegar to a boil with sugar and salt, stirring till sugar is dissolved, and remove from heat.
- In a dry small skillet toast sesame seeds over moderate heat, stirring, till golden brown and fragrant and transfer to a small bowl.
- Transfer rice to a large bowl and stir in vinegar mix.
- Cold rice and stir in sesame seeds, remaining 3 Tbsp.
- vinegar, oil, ginger, scallions, carrot,a nd cucumber.
- Salad may be prepared up to this point 1 day ahead and chilled,covered.
- Bring salad to room temperature before proceeding.
- Dry-roast nori, 1 sheet at a time, directly above moderate heat (gas or possibly electric burner), holding it at opposite corners and moving it back and forth, till it turns bright green, 30 seconds to 1 minute.
- With scissors cut nori into thin 2-inch-long strips.
- Peel and pit avocado.
- Quarter avocado and cut crosswise into thin slices.
- Add in avocado to salad with surimi if using and two thirds of nori strips and toss well.
- Make dressing: In a small bowl stir wasabi pwdr into warm water and stir in cool water, soy sauce, and ginger juice.
- Serve salad sprinkled with remaining nori strips and drizzled with dressing.
- NOTES : (Sushi Rice Salad with Avocado, Cucumber, and Scallions)
