Sushi Rice Salad

Name: Sushi Rice Salad
Total time: 1 h
Yield: 4
Ingredients: 175 grams Sushi rice; Salt; 2 tablespoons Rice vinegar; 2 teaspoons Sugar; 100 grams Snow pea; 2 Carrots; 2 tablespoons Vegetable oil; 150 grams raw Shrimp (unpeeled); 2 tablespoons pickled Japanese Ginger root; 1 generous pinch Wasabi paste (Very hot Japanese horseradish); 2 tablespoons Vinegar

with shrimp and ginger

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Difficulty:

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Difficulty

Preparation:

1 hr

Preparation

Calories:

262

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

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1 serving contains
(Percentage of daily recommendation)

Calories	262 kcal	(12 %)
Protein	11.9 g	(12 %)
Fat	6 g	(5 %)
Carbohydrates	39 g	(26 %)

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 175 grams
Sushi rice; Salt; 2 tablespoons
Rice vinegar; 2 teaspoons
Sugar; 100 grams
Snow pea; 2
Carrots; 2 tablespoons
Vegetable oil; 150 grams
raw Shrimp (unpeeled); 2 tablespoons
pickled Japanese Ginger root; 1 generous pinch
Wasabi paste (Very hot Japanese horseradish); 2 tablespoons
Vinegar

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Preparation steps

Cook the rice in 350ml (approximately 1 1/2 cups) boiling water for 20 minutes. Cover, remove from heat and let steam for 15 minutes. Let cool. Add 1 teaspoon salt, the rice vinegar and sugar to the cooled rice.

Rinse the snow peas and finely chop. Rinse and peel the carrot and cut into thin slices. Heat 2 teaspoons of oil and cook the shrimp for 2-3 minutes. Cut the ginger finely. Place the rice in a bowl. Mix the shrimp, snow peas, carrots and ginger together and place on the rice.

Mix the remaining oil with the wasabi, vinegar and salt and drizzle over the salad.