For the rice:
- 2 cups uncooked sushi rice
- 2 cups water
- 1 teaspoon coarse salt
- 1/2 cup rice vinegar
- 1 tablespoon canola oil
- 1 tablespoon dark sesame oil
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon grated and peeled fresh ginger
- 1 minced garlic clove
- 1/2 teaspoon prepared wasabi paste
- 1 cup (2-inch) julienne-cut and peeled English cucumber
- 1/4 cup minced red onion
- 1 tablespoon toasted sesame seeds*
- 1 sheet nori seaweed
2. To prepare the dressing, combine the rice vinegar, canola oil, sesame oil, soy sauce, ginger, garlic, and wasabi in a bowl.
Note: many varieties of wasabi on the market contain artificial food coloring, which I try to stay away from on principle. A good option is the wasabi paste from Roland, dyed with the all-natural gardenia blue (which makes it, paradoxically, a bright green).
3. In a bowl, combine the cooled rice, the dressing, the cucumber, the red onion, and the sesame seeds. Cut the nori into 2-inch julienne strips, and sprinkle over the rice mixture. Depending what brand you buy, you may actually need to toast the nori sheet over a flame before cutting it into strips - when doing so, it will turn from nearly black to the most brilliant shiny green. If I ever meet a mermaid, I expect the scales of her tail to shimmer exactly like this:
If you're feeling adventurous, try serving this salad alongside ecoVegan fish fillets - then you'll really have all the flavors of a sushi roll.
*You can quickly toast the sesame seeds in a skillet over medium heat for about 3 to 5 minutes, until they darken and become fragrant. Cool to room temperature before adding to the salad.
7 servings (1 cup), Calories 256
Finally tonight, a quick mea culpa: You may have noticed yesterday that there was briefly a post for Chambord Granita, which then just as quickly disappeared. Well, I have been enjoying Chambord for years without a thought - raspberries and cognac, I assumed, so no vegan worries there. Had I done my due diligence, I would have realized that Chambord contains honey, and I feel terribly guilty for having not realized this sooner. So the instant my online research turned up the fact, I pulled the recipe from my blog. Please spread the word to fellow vegans who may not know that there is honey lurking in their Chambord. A vegan alternative I found online? The creme de framboise raspberry liqueur from Alain Verdet.