Sushi Rice Salad?>

Sushi Rice Salad

by Berkeley Wellness  

For many people, the best part of sushi is the vinegar-seasoned rice that goes into it. The type of rice used to make sushi is a short-grain rice with a slightly higher starch content than that of long-grain rices, which helps it stick together when it’s formed into a log or a roll. Here’s a salad based on the flavors of sushi (rice vinegar, wasabi, pickled ginger), along with a good helping of spinach. Look for sushi rice at Asian markets and some supermarkets. Of course, you could make this salad with regular long-grain rice, as well.


  • 1 cup sushi rice
  • 1? cups water
  • ? cup rice vinegar
  • 2 tablespoons sugar
  • 1 teaspoon wasabi powder
  • ½ teaspoon salt
  • 1 tablespoon chopped pickled ginger
  • 1 carrot, cut into ¼-inch dice
  • 8 cups fresh spinach leaves, shredded
  • 2 teaspoons sesame seeds


  1. In a medium saucepan, combine the rice and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
  2. Meanwhile, in a large bowl, whisk together the vinegar, sugar, wasabi powder, and salt. Add the warm rice, pickled ginger, and carrot, and fluff with a fork.
  3. Add the spinach and sesame seeds, and toss to combine. Serve at room temperature or chilled.
Makes 4 servings.

Nutrition per serving: 240 calories, 2g total fat (0g saturated), 3g dietary fiber, 52g carbohydrate, 5g protein, 410mg sodium.

A good source of: beta carotene, folate, lutein, niacin, riboflavin, selenium, thiamin.

Also see 10 Satisfying Main-Dish Salads.