Vegetable Sushi Rice Salad

Name: Vegetable Sushi Rice Salad
Ingredients: 1 cup cooked rice*; 1 1/2 tablespoons rice vinegar or white-wine vinegar; 1 teaspoon sugar; 1/2 teaspoon salt; About 1/3 small zucchini or yellow squash, cut into small dice (1/3 cup); 1/3 cup corn kernels cut from the cob; A strip of a red bell pepper cut into small dice (1/4 cup); 1 teaspoon vegetable oil or light olive oil; 2 tablespoons minced pickled ginger

December 9, 2011

Here’s a simple Japanese way with cooked rice that Hiroko Shimbo showed me when I asked her one day what she would do with leftover rice. It’s called sushi salad because it’s made with sushi rice. As Hiroko points out so persuasively in her book The Sushi Experience, it’s the rice that makes it sushi, not all the various garnishes or tasty bits that are wrapped—or, in this case, tossed—in the seasoned rice. This is one of those dishes that are subject to variations depending on the season, but it’s hard to improve on the following intoxicatingly delicious summer version.

Cooks' Note

Hiroko, of course, uses short-grain sushi rice, but you can use medium-or even long-grain rice.

Recipe notes

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