Description
A refreshing and light salad inspired by sushi flavors, featuring cucumbers, rice, and assorted vegetables.
Ingredients
Scale
- 2 cups sushi rice
- 4 cups water
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 large cucumbers, thinly sliced
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 1 avocado, diced
- 1/4 cup sesame seeds
- 2 tablespoons soy sauce
- 1 tablespoon wasabi (optional)
Instructions
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a pot and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Remove from heat and let it sit covered for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt until dissolved.
- Stir the vinegar mixture into the cooked rice and let it cool.
- In a large bowl, combine cucumbers, carrot, bell pepper, and avocado.
- Add the cooled rice and sesame seeds to the vegetable mixture.
- Toss gently to combine all ingredients.
- Serve with soy sauce and wasabi on the side.
Notes
- Adjust the vegetables based on your preference.
- Keep the salad refrigerated until ready to serve.
- This salad can be made a few hours in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Cucumber Sushi Salad, Sushi Salad, Vegetarian Salad