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
- 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.
- 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.
- Add the spinach and sesame seeds, and toss to combine. Serve at room temperature or chilled.
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.