Scattered Sushi Rice Salad

Cooking Instructions:

  • 2 cups uncooked Lundberg® White Arborio Rice or White Sushi Rice
  • 2 1/2 cups water
  • 2 tbsp mirin or sherry (optional)
  • 6 tbsp rice vinegar
  • 1/2 cup sugar
  • 1 1/4 tsp salt
  • 6 tbsp vegtable oil
  • 1 egg
  • another splash of mirin or sherry (optional)
  • 1 medium-sized carrot, minced into 1/4 inch pieces
  • 1 small cucumber, peeled, seeded, and minced into 1/4 ince pieces
  • 2 scallions, minced (white and greens)
  • 2 cups fresh or frozen green peas, lightly steamed
  • a handful of snow peas, cut into 1/2 inch lengths- steamed or raw (optional)
  • a few green beans, cut into 1/2 inch lengths and lightly steamed (optional)
  • 1 small yellow squash, minced into 1/4 inch pieces, raw or lightly steamed (optional)
  • 3 to 4 tbsp minced sushi ginger, if available
  • 3 to 4 tbsp sesame seeds, plus a little extra for the top

Place the rice in a strainer and rinse well under cold running water. Combine the rinsed rice with the water and the optional 2 tbsp mirin or sherry (or not) in a medium sized saucepan. Bring to a boil; lower hear to the gentlest possible simmer, and cover. Cook undisturbed for 10 to 12 minutes, until tender. Remove the rice from the heat. Uncover and let stand another 10 minutes. Meanwhile, combine the vinegar, sugar, and salt in a small bowl, NOTE: you may wish to heat the vinegar first to help the sugar dissolve more easily. Spread the hot rice in a log shallow container (a 9 x 13 inch baking pan is perfect), and sprinkle on half the vinegar mixture. (Cover the remaining mixture and set aside.) Immediately begin mixing the rice very gently with a fork. The goal is to distribute the vinegar mixture as thoroughly as possible without breaking the rice. As you mix, fan the rice with newspaper or magazine to prevent the rice from becoming sticky. NOTE: I find it practically impossible to m ix and fan at the same time, as these to movements seem to cancel each other out. If you find you have the same problem, alternate a little fanning with a little mixing. Do this for several minutes, or until the rice is uniformly seasoned. Transfer the rice to a medium-large bowl, and set aside. To prepare the egg, heat a medium-sized skillet. Beat the egg well, possible adding the optional splash of mirin or sherry. Add 1 tsp oil to the hot pan and immediately add the beaten egg. Make a thin omelet by tilting the pan in all directions, allowing the egg to run to its limits as you lift the edges of the omelet. When it is set, flip it over and cook briefly on the other side (just long enough to be sure it’s dry). Remove the omelet form the pan and transfer to a dinner plate. Allow to cool thoroughly. Slice the cooled omelet into thin strips, then into ½ inch pieces. Add remaining oil, vegetables, omelet pieces, and minced sushi ginger, sesame seeds, and the remaining vinegar mixture to the rice and mix gently. Serve at room temperature or cold, with a few extra sesame seeds sprinkled delicately on top.

Preparation time: about 1 ¼ hours

Yield: 6 to 8 portions