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Sushi Rice Salad
serves 4-6

1 cup brown short grain rice
1 1/4 cups water

1/2 cup rice vinegar
2 tbsp sugar
1 tsp salt
2 tsp grated fresh ginger

2 carrots, peeled and diced
1 red bell pepper, seeded and diced
1 cucumber, peeled, seeded and diced
1 to 2 tsp wasabi powder dissolved in an equal amount of water
1 sheet toasted nori
1 tbsp black sesame seeds
fresh greens

Place a fine strainer in a large bowl of cool water, add the rice
and rice 10 minutes, swish it around a bit a few times. Drain in
strainer and rinse under cold running water.

Combine rice and 1 1/4 cups water in a heavy small saucepan, bring
to a boil, cover, reduce heat to low and ignore for 40-45 minutes.
When done remove from heat and set aside, still covered, for 5
minutes. Set another pot of water to boil (for blanching vegetables)

Meanwhile in a none reactive saucepan combine sauce ingredients,
simmer 5 minutes and set aside.

When the blanching water boils, blanch the peppers and carrots for
30 seconds at most. In a small bowl combine the drained blanched
vegetables, cucumbers and the sauce.

When rice is done make wasabi paste and add to vegetables and sauce.
Add the rice and toss lightly. Refrigerate.

Crumble the toasted nori sheet into a bowl. In a small skillet
lightly toast sesame seeds over a medium low heat for 2-3 minutes.

Spoon salad over greens and sprinkle with crumbled nori and sesame

Other additions: avacado slices, diced pickled ginger slices, shoyu
sauce, scrambled eggs which have been cooked in a sheet and sliced


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