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Sushi Rice Salad
Posted By archives On May 6, 2010 @ 8:56 am In Rice and Grains | No Comments
Recipe by: Susan Voisin (see another version, with photo, here)
I made this up based on a recipe of Bryanna Clark Grogan’s that was posted on the beginners’ board at VegSource. She used sushi rice, which is very refined, but I used brown rice instead. I took it to a party last night, and people seemed to like it even though it was very lowfat.
1 c. brown rice
2 1/4 cup water
3 T. rice or cider vinegar
1 T. sugar
1/2 tsp. salt
about 2-3 c. Additions (see list below)
Cook the rice in the 2 1/4 cups water in the way you normally cook rice. (Add salt if you usually do.)
While the rice cooks, prepare the additions that you are going to use. (see below)
Scoop the hot rice into a wide, shallow bowl and stir it a little to cool it off. . Dissolve the sugar and salt in the vinegar and mix this into the rice quickly. Add the Additions (below), mound the rice attractively and serve at room temperature.
At the bottom is the list of additions that Bryanna suggests. I used carrots that had been marinating in rice vinegar; about a half cup of edamame (which contributes some fat); about 4 ounces of baked lowfat tofu, diced; chopped, steamed asparagus; and one yellow squash, broiled with soy sauce and sliced into strips.
You can add more vinegar if the rice seems a little dry.
BRYANNA’S ADDITIONS: Use 2 or more of these, or anything else that sounds good to you.
1.) bits of leftover steamed or stir-fried vegetables, chopped–green beans, broccoli, snow peas, greens, etc.
2.) a peeled carrot, grated and mixed with a tsp. of sugar and a shake or two of salt (or Vinegared Carrots — see link below)
3.) soaked, sliced dried Chinese or shiitake mushrooms, or steam-fried sliced mushrooms of any kind- mix about 1/2 c. with 1 T. each sugar and soy sauce
4.) chopped green onions
5.) chopped or sliced Teriyaki Tofu or any cooked, commercial marinated or smoked tofu or tempeh
6.) strips of seitan
7.) crumbled cooked Vegetarian “Burger”, plain “sausage”
8.) frozen petit pois, thawed in hot water
9.) Chopped Chinese vegetarian “shrimp” or “crab”
10.) Scrambled Tofu (see recipe I posted below today)
11.) strips of roasted or grilled peppers
12.) strips of grilled eggplant or summer squash
13.) pickled onion, pickled eggplant
14.) watercress or other leafy herbs
15.) canned sliced lotus root or bamboo shoots
16.)chopped cucumber or radish
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