Recipes Courtesy of the USA Rice Federation.

USA Rice Federation

Sushi Roll Rice Salad

Sushi Roll Rice Salad

This is a great pre-workout meal that is easy to prepare. A salad version of a deconstructed sushi roll, this dish is quickly assembled with leftover brown rice and highlighted with Japanese-inspired textures and flavours. Carbohydrate-rich brown rice is the best energy fuel, especially when combined with a protein such as the cooked shrimp in this recipe.

What You’ll Need:

Ingredients

Dressing:
2 tbsp pickling liquid from jarred pickled ginger 30 mL
2 tbsp seasoned rice vinegar 30 mL
1 tbsp toasted sesame seeds 15 mL
Salad:
1 cup cooked, Kokuho Rose® white or brown rice 250 mL
1/2 lb cooked shrimp or sliced crab (Pollock) or salmon or tuna 250 g
1 avocado, peeled and sliced 1
16 cucumber slices 16
1/4 cup wasabi peas 50 mL
1/4 cup crumbed or sliced nori (roasted seaweed) 50 mL

Directions

In a small bowl, whisk together ginger pickling liquid, vinegar and sesame seeds. Set aside.

In two small bowls, divide rice. Arrange seafood or fish, avocado and cucumber slices decoratively over rice. Drizzle dressing over each. Top with wasabi peas and nori.

Makes 2 servings.

PER SERVING: about 470 cal, 30 g pro, 13 g total fat (2 g sat fat), 57 g carb, 8 g fibre, 170 mg chol, 500 mg sodium. %RDI: iron 25%, calcium 10%, vit A 15%, vit C 20%.

For more great recipes, visit www.haveariceday.com/rice-recipes

Featured Recipes

Two-Tone Rice Salad with Shrimp and Feta

Two-Tone Rice Salad with Shrimp and Feta

This hearty salad is ideal for a crowd and makes great leftovers. The black and brown rice add a source… Continue Reading

Spanish Chorizo and Rice Frittata

Spanish Chorizo and Rice Frittata

Made with leftover rice, this 20 minute meal is the perfect solution to a busy weekday calendar. Whether… Continue Reading

Rice and Beef Burritos

Rice and Beef Burritos

Rice and Beef Burritos offer families a portable and worry-free meal when leading an on-the-go lifestyle.… Continue Reading