Ingredients
The following ingredients have 4 Servings
- 1 cup short grain brown rice
- 2 1/4 cups water
- 1/4 cup (plus 3 tablespoons rice vinegar)
- 1/4 cup granulated sugar
- 1 1/2 teaspoons salt
- 1 tablespoon sesame seeds
- 3 tablespoons canola oil
- 2 tablespoons finely chopped pickled ginger
- 3 green onions (chopped)
- 2 medium carrots (chopped)
- 1 large seedless cucumber (peeled and chopped)
- 1 cup shelled edamame
- 2 sheets nori (cut into thin strips (sheets of dried seaweed))
- 1 avocado (peeled, pitted, and sliced)
- For the dressing:
- 2 teaspoons wasabi powder
- 1 tablespoon hot water
- 2 tablespoons cold water
- 2 tablespoons soy sauce
- 2 teaspoons ginger juice (squeezed from freshly grated gingerroot)
Instruction
- 1. In a large pot, combine rice and water. Bring to a simmer. Cover and cook on low for about 45 minutes. Meanwhile, in a small saucepan, bring 1/4 cup vinegar to boil with sugar and salt, stirring until sugar is dissolved and remove from heat.
- 2. Transfer rice to a large bowl and stir in vinegar mixture. Cool rice and stir in sesame seeds, remaining 3 tablespoons vinegar, oil, ginger, green onions, carrot, cucumber, edamame, and nori strips. Top salad with avocado slices.
- 3. In a small bowl, stir wasabi powder into hot water and stir in cold water, soy sauce, and ginger juice. Drizzle dressing over salad and serve.
- Note-look for the ingredients in the Asian section of the grocery store. If you can't find them at your regular store, try an Asian market.
