Sushi-Roll Rice Salad

Name: Sushi-Roll Rice Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 cups
Ingredients: 3 tablespoons rice vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon sugar; 1 teaspoon wasabi paste; 4 cups cooked white rice, hot; 3/4 cup carrot, julienned; 3/4 cup cucumber, halved, seeded and sliced into half-moons; 3/4 cup edamame, shelled, thawed; 1/4 cup scallion, sliced; salt; 1 tablespoon sesame seeds, toasted

(10)

Recipe by PaulaG

This recipe was printed in Cuisine at Home, February 2007. This is better served warm at room temperature.

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READY IN: 30mins

YIELD: 4 cups

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons rice vinegar
1

tablespoon fresh lemon juice
1

tablespoon sugar
1

teaspoon wasabi paste
4

cups cooked white rice, hot
³⁄₄

cup carrot, julienned
³⁄₄

cup cucumber, halved, seeded and sliced into half-moons
³⁄₄

cup edamame, shelled, thawed
¹⁄₄

cup scallion, sliced
salt
1

tablespoon sesame seeds, toasted

DIRECTIONS

In a small bowl, blend together the first 4 ingredients; set aside.
In a large bowl, toss the rice, carrot, cucumber, edamame, scallions and vinegar mixture together.
Season with salt to suit taste and garnish with sesame seeds.

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