Skip to Content
Menu

Bento Sushi-Rice Salad

  • Save Recipe
  • Prep 30 min
  • Total 60 min
  • Servings 2
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Perfect for a potluck, this cold rice salad recreates the taste of your favorite sushi restaurant rice—no rolling required!
By Andi Bidwell
Updated Mar 6, 2013
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 1/2 cup uncooked regular long-grain white rice
  • 2 tablespoons unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon grated gingerroot
  • 1/4 cucumber, seeded, chopped
  • 1/4 cup shredded carrot
  • 1 green onion, sliced (1 tablespoon)

Steps

  • 1
    Cook rice as directed on package.
  • 2
    Meanwhile, in small bowl, mix vinegar, sugar and salt. Stir until sugar is dissolved.
  • 3
    Stir vinegar mixture and remaining ingredients into rice. Refrigerate about 30 minutes or until cold.

Tips from the Betty Crocker Kitchens

  • tip 1
    For more color and crisp texture, add 1/4 cup sliced celery and 1/4 cup diced red bell pepper to the salad.
  • tip 2
    Add cooked shrimp to turn this salad into a main-dish salad.
  • tip 3
    Garnish with additional green onion slices.

Nutrition

Nutrition Facts are not available for this recipe
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">