Imagine bringing the vibrant flavors of Japan right to your dining table without the complexity of traditional sushi rolling! This Sushi Roll Rice Salad is a game-changing recipe that transforms classic sushi ingredients into a delightful, easy-to-prepare dish that will tantalize your taste buds and impress your guests. Perfect for summer gatherings, quick lunches, or a refreshing side dish, this recipe combines the delicate balance of seasoned rice, crisp vegetables, and umami-rich nori in a way that's both sophisticated and incredibly simple to make.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 2 cups sushi rice
- 1/4 cup rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
- 1 cucumber, julienned
- 1 carrot, shredded
- 1 avocado, sliced
- 2 sheets nori, cut into strips
- Soy sauce for serving
Instructions
- Rinse the sushi rice thoroughly under cold water until the water runs clear, removing excess starch.
- In a rice cooker or medium saucepan, combine the rinsed rice with 2 1/4 cups of water. If using a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender.
- While the rice is cooking, prepare the seasoning mixture by combining rice vinegar, sugar, and salt in a small bowl. Whisk until sugar completely dissolves.
- Once rice is cooked, transfer to a large mixing bowl and gently fold in the vinegar mixture using a rice paddle or spatula. Allow rice to cool to room temperature.
- Prepare the vegetables: julienne the cucumber, shred the carrot, and slice the avocado into thin strips.
- Cut the nori sheets into thin strips using kitchen scissors.
- Gently fold the prepared vegetables into the cooled seasoned rice, ensuring even distribution.
- Garnish the salad with nori strips and arrange avocado slices on top.
- Chill the salad for 10-15 minutes to allow flavors to meld together.
- Before serving, drizzle with soy sauce and serve cold or at room temperature.
Tips
- Rice Matters: Always rinse your sushi rice thoroughly to remove excess starch, which ensures a fluffy and separate grain texture.
- Temperature Control: Let the rice cool to room temperature before mixing with vegetables to prevent wilting and maintain crisp textures.
- Knife Skills: Use sharp kitchen scissors or a very sharp knife when cutting nori to get clean, precise strips.
- Vegetable Prep: Cut vegetables just before mixing to maintain their freshness and prevent them from releasing too much moisture.
- Flavor Enhancement: For an extra flavor boost, consider adding toasted sesame seeds or a sprinkle of furikake seasoning.
- Make Ahead: This salad can be prepared in advance and tastes even better after the flavors have melded together in the refrigerator for a few hours.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 6g
Fat: 8g
Saturated Fat: g
Cholesterol: 0mg
