Sushi-rice Salad

From Cooking Light (March 2002).

• Ready In: 50 mins
• Serves: 7

Ingredients

• Rice

• 2  cups  uncooked sushi rice
• 2  cups water
• 1  teaspoon kosher salt

• Dressing

• 1⁄2 cup rice vinegar
• 1  tablespoon  vegetable oil
• 1  tablespoon  dark sesame oil
• 1  tablespoon low sodium soy sauce
• 1  teaspoon fresh ginger, grated and peeled
• 1  garlic clove, minced
• 1⁄4-3⁄4 teaspoon  prepared wasabi

• Additional Salad Ingredients

• 1  cup English cucumber, julienned and peeled
• 1⁄4 cup red onion, minced
• 1  tablespoon sesame seeds, toasted
• 1  sheet nori, cut into 2-inch julienne strips (seaweed)

Directions

1. RICE: Rinse rice thoroughly in a sieve.
2. Drain well.
3. Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
4. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
5. Remove from heat; uncover and cool to room temperature.
6. DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
7. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
8. Sprinkle evenly with nori.