Achieving spectacular results is surprisingly simple when you try your hand at this Asian specialty.
cup uncooked sushi rice
cup seasoned rice vinegar
tablespoons less-sodium soy sauce
teaspoons seasoned rice vinegar
to 1/2 teaspoon wasabi paste
tablespoons sesame seed, toasted*
avocado, peeled and cut lengthwise into 16 slices
package (3 oz) thinly sliced salmon lox
teaspoons chopped pickled ginger slices (from 6-oz jar)
In 2-quart saucepan, heat 1 1/4 cups water and the rice to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes or until tender. Transfer to large bowl, tossing rice with chopsticks or 2 forks to cool slightly. Gradually add 1/4 cup vinegar to rice, tossing constantly. Cover bowl with damp towel; cool rice to room temperature.
In small bowl, mix dressing ingredients with wire whisk.
Dip hands into cold water; divide rice into 4 equal portions. Form each into oval-shaped patty about 3/4 inch thick. Roll edges in sesame seed. Place each patty on serving plate. Sprinkle top of each rice patty with 1 to 2 teaspoons dressing. Arrange 4 avocado slices over each. Top each with 1/4 of the sliced salmon and 1 teaspoon ginger slices. Serve immediately.
Look for sushi rice, wasabi paste and pickled ginger in the Asian section of the supermarket. This short-grained rice may be called pearl, glutinous or Japanese rice.
Give your salad an exotic look by substituting black sesame seed for the toasted sesame seed.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 1 1/2g,
- 1 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.