Best 2 Sushi Rice Salad Recipes

Sushi rice salad is a refreshing and flavorful dish that is perfect for any occasion. Whether you're looking for a quick and easy lunch or a light and healthy dinner, this salad is a great option. With its combination of sushi rice, vegetables, and protein, it's a well-balanced meal that is sure to satisfy your hunger. Plus, it's so easy to make that even beginner cooks can whip it up in no time. So if you're looking for a new and exciting way to enjoy sushi rice, give this salad a try. You won't be disappointed!

Check out the recipes below so you can choose the best recipe for yourself!

CALIFORNIA "SUSHI" RICE SALAD

California

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

Ingredients

2 cups uncooked regular long-grain white rice
1/3 cup rice vinegar (not seasoned)
1/4 cup sugar
1 teaspoon salt
2 teaspoons grated gingerroot
2 large cucumbers, seeded, chopped
2 medium carrots, finely shredded (1 cup)
8 medium green onions, sliced (1/2 cup)
2 packages (8 oz each) imitation crabmeat sticks, sliced
1 small avocado, pitted, peeled and thinly sliced

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

Sushi-Roll Rice Salad image

Categories Salad Rice Steam Summer Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 cups short-grain sushi rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 medium carrot
1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
1 1/2 tablespoons vegetable oil
1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
1 tablespoonsesame seeds, toasted
1 firm-ripe California avocado
8 fresh shiso leaves (optional)
1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

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 for Making the Best Sushi Rice Salad:

Use high-quality sushi rice: Look for Japanese short-grain rice specifically labeled for sushi. It has a sticky texture that is perfect for holding the salad together.
Rinse the rice thoroughly: This removes excess starch and helps the rice cook evenly.
Cook the rice according to package instructions: Be careful not to overcook it, as this will make the salad mushy.
Let the rice cool completely before assembling the salad: This will help prevent the salad from becoming soggy.
Use fresh, high-quality ingredients: The fresher the ingredients, the tastier the salad will be.
Don't be afraid to experiment: There are endless possibilities for variations on this salad. Try adding different vegetables, fruits, or proteins to create your own unique dish.

Conclusion:

Sushi rice salad is a delicious, healthy, and versatile dish that is perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give sushi rice salad a try. You won't be disappointed!

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