Have A Rice Day | Rice Recipes

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%.

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Recipes Courtesy of the USA Rice Federation.

Sushi Roll Rice Salad

What You’ll Need:

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