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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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An easy vegetarian sushi dish without all of the fuss. From Readers Digest Living. Works great as an appetizer or side dish and it's amazingly easy. I like to use the rice molds that they sell at Japanese markets for serving this salad. Soft lettuce works well if you wish to replace the spinach. Ingredients:
1 cup rice |
1/4 teaspoon salt |
1/4 cup rice vinegar |
2 tablespoons low sodium soy sauce |
2 tablespoons lime juice |
4 teaspoons sugar |
1 carrot, cut into 1/4-inch dice |
2 small avocados, cut into 1/4-inch dice |
24 small spinach leaves |
Directions:
1. In a medium saucepan, bring 2 cups of water to a boil. 2. Add the rice and salt, cover and simmer for 17 minutes or until tender. 3. Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil. 4. Remove from the heat. 5. Stir into the cooked rice. 6. Transfer the seasoned rice to a bowl and let cool to room temperature. 7. Stir the carrot and avocados into the rice. 8. Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down. 9. Arrange the spinach on serving plates and invert the molded rice salads onto the spinach. |
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