Scattered Sushi Salad

Name: Scattered Sushi Salad
Cuisine: Japanese
Ingredients: 4½ cups water; ½ teaspoon salt; 1¼ cups uncooked glutinous or sticky rice, soaked and drained; 1¼ cups uncooked glutinous or sticky rice, soaked and drained; 2 tablespoons wheat-free tamari; 2 teaspoons mellow white miso paste; 2 tablespoons rice vinegar; 1 teaspoon natural sugar; 1 cup shiitake mushrooms, stemmed and thinly sliced; 1 teaspoon mirin (optional); 1 cup snow peas, trimmed and cut diagonally into 1-inch pieces; 1 medium-size carrot, peeled and cut into 2-inch pieces, then cut lengthwise into thin strips; 1 cup fresh bean sprouts; 1 cup cooked shelled edamame; 1 teaspoon dark sesame oil; 1 or 2 scallions, chopped; 1 sheet nori, cut into 2 × ¼-inch strips; 1 tablespoon toasted sesame seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

In Japanese Cuisine there are refreshing rice salads called chirashi-zushi and bara-zushi, which translate as “scattered sushi.” My version of a sushi rice salad calls for the traditional Japanese-style glutinous rice, but any kind of cooked rice may be used instead. It’s recommended that you soak glutinous rice in cool water for about 30 minutes before using.

Ingredients

Asia
Japan
Vegan
Gluten-free

Ingredients

Method