New favourite thing at our place. Keeps better than sushi, and it’s much easier to make.
2 cups uncooked rice
1 English cucumber, sliced and quartered
3 medium carrots, thinly sliced
1/2 red onion, thinly sliced and chopped
3 Tbsp. chopped pickled ginger
3/4 cup rice wine vinegar
2 Tbsp. vegetable oil
4 Tbsp. sugar
2 tsp. salt
Cook the rice in 3 cups of water. Any sort of rice will do. We actually prefer not to use sushi rice, which sticks together so well when rolling sushi, because we want a stir-able salad which doesn’t clump up. We use a lovely fragrant basmati. Bring to boil, turn to low, cover and simmer 20 minutes (or 40 minutes if using brown rice). Remove from heat, fluff with fork, leave to cool.
Prepare the vegetables and ginger.
Once the rice has cooled a bit, dump it into a bowl and fluff it some more to keep the grains from clumping too much and to speed the cooling.
Mix together rice wine vinegar, vegetable oil, sugar and salt to make the “dressing.”
Once rice has fully cooled, toss in the vegetables and douse with the dressing.
Serve immediately or cover and save in the fridge for up to 3 days. The vegetables will wilt slightly but the salad remains delicious.