Vegetable Sushi Salad

We are still on a sushi kick over here. It is such an awesome summer meal! This salad is great when you don't want to take the time to fuss with rolling sushi. It is easy to eat this way, too. Make this with some edamame on the side, or with some pan fried tofu.

This salad is best served immediately because the rice will still be warm and pliable. If you have some for leftovers, try sprinkling a little water on the rice and then warming in the microwave for just a minute to make the rice soft again. It doesn't need to be hot, just warmed enough to soften up.

Vegetable Sushi Salad

Ingredients:

3 cups cooked short grain white rice (you need 1 1/2 cups dry rice plus 3 cups water to make the rice)
1/4 cup rice wine vinegar
1 tsp salt
2 tsp sugar

1/2 cucumber, peeled and seeded then diced (about 1/2 cup)
1 medium carrot, peeled and diced small (about 1/2 cup)
3 sheets nori, cut into small pieces
1 tbsp sesame seeds

avocado slices
pickled ginger

Directions:

Cook the rice according to package directions. Fluff the rice with a rice paddle and put it into a large mixing bowl. Toss the rice with the vinegar, salt and sugar.

Prep the veggies and the seaweed and add them to the rice, along with the sesame seeds. Toss again to distribute the ingredients. Serve with sliced fresh avocado and pickled ginger.