Sushi salad

Ingredients

• 350 g short-grain rice (or sushi rice)
• 1 small piece kombu seaweed
• 2 tablespoons mirin
• A pinch of salt
• 1 sheet nori seaweed
• 2 medium carrots
• 1 medium cucumber
• 1-2 teaspoons sesame seeds

Missing an ingredient?

• What to use instead of rice
• What to use instead of carrots

Instructions

1. Cook the rice according to the package directions, together with the kombu. Drain it very well and remove the kombu.
2. Add the mirin and a pinch of salt and stir well. Let it cool, stirring now and then so it doesn't stick.
3. Cut the nori into thin strips with scissors. Wash and peel the carrots and cut them into sticks or julienne. Wash the cucumber and cut it the same way.
4. Divide the cold rice among small glasses or individual bowls (or a serving dish), top with the nori, carrot and cucumber, and finish with the sesame seeds. Serve cold, with wasabi if you like.
5. If you don't have mirin, mix 8 tablespoons of apple cider vinegar with 2 teaspoons of sugar and ½ teaspoon of salt and warm it briefly in a saucepan.
6. For a dipping sauce, just mix 4 tablespoons of soy sauce with 1 teaspoon of rice vinegar and 1 teaspoon of water.

Nutrition facts

Approximate, per serving (about 363 g). Calculated with data from USDA FoodData Central.