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.
- 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.
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.
Simple to make, but we found it to be a little bland. I added salt, pepper, and a can of tuna, and it was a little better. TFS