Sushi Rice Salad (Pareve)

Sushi Rice Salad

Miri Rotkovitz

Ratings (8)
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 1 Large Bowl (4 to 6 Servings)
Nutritional Guidelines (per serving)
219 Calories
2g Fat
47g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 Large Bowl (4 to 6 Servings)
Amount per serving
Calories 219
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 508mg 22%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 15%
Protein 5g
Calcium 133mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're a fan of veggie maki, but don't want to fuss with making sushi rolls. This sushi rice salad is for you! Giora Shimoni likes serving it as an appetizer for a summer Shabbat meals, but it's great any time of year, whenever the craving strikes. Serve it as a side dish or base for a rice bowl, topped with fish, meat, or tofu.

Ingredients

  • For the Rice Salad:
  • 1 cup sushi rice
  • 1 1/4 cups water
  • 1 red bell pepper (cored and cut into 1/4-inch dice)
  • 1 yellow bell pepper (cored and cut into 1/4-inch dice)
  • 1 orange bell pepper (cored and cut into 1/4-inch dice)
  • 1 English cucumber (or 2 Persian cucumbers, quartered lengthwise and thinly sliced)
  • 1 carrot (trimmed, peeled, and cut into long ribbons with a vegetable peeler)
  • 2 tablespoons unseasoned rice vinegar
  • 1 1/2 teaspoons water
  • 1 teaspoon sugar
  • 1/2 teaspoon sea salt
  • For the Vinaigrette: 
  • 3 tablespoons reduced sodium soy sauce
  • 3 tablespoons rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 teaspoon wasabi powder
  • Optional Garnish: 
  • 2 sheets toasted sushi seaweed (cut into chiffonade)​

Steps to Make It

  1. Place the rice in a fine-mesh strainer and rinse under cold running water until the water runs clear. Place the rice and 1-1/4 cups water in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then reduce the heat and cover. Simmer for 15 to 17 minutes, or until the water is absorbed. Remove from the heat and let the rice sit, covered, for 5 to 10 minutes.

  2. While the rice is simmering, combine the rice vinegar, 1-1/2 teaspoons water, sugar, and salt in a small bowl. Whisk to combine. After the rice has steamed, whisk the vinegar mixture again, then pour it evenly over the rice. Stir well to combine. Transfer the rice to a large, shallow serving bowl. Spread the rice out into a thin layer and allow to cool slightly. Top with the chopped peppers and cucumber and stir well to combine. Top with the carrot ribbons. Refrigerate, covered, to chill the salad. 

  3. While the salad is chilling, make the vinaigrette: in a small bowl, whisk together the soy sauce, vinegar, sesame oil, and wasabi. 

  4. Just before serving, sprinkle the salad with the nori (if using). Serve with the vinaigrette on the side.

Make It a Meal

Top with sweet ginger tofu and sliced avocado, or serve the salad alongside grilled chicken or Hawaiian ribeye steaks with Asparagus or ginger roasted broccoli.  

Updated and adapted by Miri Rotkovitz