Recipe by esmerelda smoot
An easy vegetarian sushi dish without all of the fuss. From Readers Digest Living. Works great as an appetizer or side dish and it's amazingly easy. I like to use the rice molds that they sell at Japanese markets for serving this salad. Soft lettuce works well if you wish to replace the spinach.
Top Review by magpie diner
I gave this 4 stars because I like the idea of it - thanks Esmerelda! I was a little worried because the rice was quite watery (I used white sushi rice), and even more watery after adding the seasonings. I was lucky to have enough time to leave the rice mixture in the fridge for a few hours, which gave it perfect consistency. I agree with the other reviewer in that it needs some additional flavour or seasoning. I found the vinegar overwhelmed everything else, so next time (and I will make it again!), I would add a little more soy and less vinegar, or perhaps cut out the lime. I made the recipe as written, just added some gomasio for a little extra flavour at the end (sesame/nori blend). Another idea could be to add some crushed up nori sheets. I'll make this as a side salad for our next bbq.
- 1 cup rice
- 1⁄4 teaspoon salt
- 1⁄4 cup rice vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons lime juice
- 4 teaspoons sugar
- 1 carrot, cut into 1/4-inch dice
- 2 small avocados, cut into 1/4-inch dice
- 24 small spinach leaves
Directions See How It's Made
- In a medium saucepan, bring 2 cups of water to a boil.
- Add the rice and salt, cover and simmer for 17 minutes or until tender.
- Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil.
- Remove from the heat.
- Stir into the cooked rice.
- Transfer the seasoned rice to a bowl and let cool to room temperature.
- Stir the carrot and avocados into the rice.
- Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down.
- Arrange the spinach on serving plates and invert the molded rice salads onto the spinach.