If you love sushi, but don’t feel like all the fussing, this is the recipe for you. I found this recipe in a Gourmet magazine more than a decade ago and have been making it ever since! It is quite simply, divine! I have shared this recipe so many times that I am very excited to finally put it on this blog so that I never have to type it out again! Yeah! Don’t let the long list of ingredients scare you because it is worth every minute you will spend putting it together. Also, if you are not really a sushi lover because you don’t like raw fish, this recipe has NO fish in it. It picks up all of the subtle flavours of a fresh California roll, sans the crab. It is also very portable, so it makes a great pot-luck dish. Hold off on the avocado and nori until just before you serve it. I think you’ll like it!
1 ½ cups short-grain sushi rice
1 ¾ cups plus 1 ½ tablespoons water
¼ cup seasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 medium carrot
1 ¼ teaspoons wasabi paste (Japanese horseradish paste)
1 ½ tablespoons vegetable oil
½ large English cucumber, peeled, cored and chopped (1 cup)
3 scallions, thinly sliced diagonally
3 tablespoons drained, sliced Japanese pickled ginger, coarsely chopped
1 tablespoon sesame seeds, toasted
1 firm-ripe avocado
1 sheet toasted nori (seaweed), cut into very thin strips with scissors
Rinse the rice in several changes of cold water in a bowl until the water is almost clear. Drain in a strainer for 30 minutes.
Bring rice and 1 ¾ cups water to a boil in a 3 – 4 quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
While rice is standing, bring vinegar, sugar and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into ¼ inch wide strips.
Whisk together wasabi, remaining 1 ½ tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger and sesame seeds and toss gently.
Halve, pit and peel avocado and cut crosswise into ¼ inch thick slices.
Arrange rice mixture on plates. Top with avocado slices and sprinkle with nori strips.
This recipe is best eaten immediately, but if you want to eat it the next day, just whisk together another 1 ½ tablespoons vegetable oil and 1 ½ tablespoons water and a bit of wasabi and add to the salad.