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sushi rice salad


from cooking light (march 2002).


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  • Carbohydrates: 244.1
  • Fats: 7.0
  • Dietary Fiber: 2.0
  • Minerals: 13.0
  • Proteins: 8.0
  • Vitamins: 3.0
  • Water: 14.0


  1. Rice: rinse rice thoroughly in a sieve
  2. Drain well
  3. Bring 2 cups water to a boil in a medium saucepan
  4. Add rice and salt
  5. Cover
  6. Reduce heat
  7. And simmer 20 minutes or until liquid is absorbed
  8. Remove from heat
  9. Uncover and cool to room temperature
  10. Dressing: combine vinegar and next 6 ingredients in a small bowl
  11. Combine cooled rice
  12. Dressing
  13. Cucumber
  14. Onion
  15. And sesame seeds in a large bowl
  16. Sprinkle evenly with nori

Step 10

Total Time in Minute 50

Ingredients Count 14

cooking sushi rice salad

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Sushi rice


Kosher salt

Rice vinegar

Vegetable oil

Dark sesame oil

Low sodium soy sauce

Fresh ginger

Garlic clove


English cucumber

Red onion

Sesame seeds


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