Sushi Rice Salad Recipe
Recipe By The Spruce Eats
If you're a fan of veggie maki, but don't want to fuss with making sushi rolls, this sushi rice salad is for you. Giora shimoni likes serving it as an appetizer for summer shabbat meals, but it's great any time of year, whenever the craving strikes. Serve it as a side dish or base for a rice bowl, topped with fish, meat, or tofu.
4.4
30 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Sushi Rice Salad Recipe
- 1/4 cup Sushi rice
- 0.31 cup Water
- 1/4 Red Bell Pepper
- 1/4 Yellow Bell Pepper
- 1/4 Orange bell pepper
- 1/4 English cucumber
- 1/4 Carrot
- 1/2 tablespoon Unseasoned rice vinegar
- 0.38 teaspoon Water
- 1/4 teaspoon Sugar
- 0.13 teaspoon Sea salt
- 3/4 tablespoon Reduced Sodium Soy Sauce
- 3/4 tablespoon Rice vinegar
- 1/4 teaspoon Toasted Sesame Oil
- 0.13 teaspoon Wasabi Powder
Nutrition
value
value
291
calories per serving
3 g Fat7 g Protein58 g Carbs6 g FiberOther
Current Totals
- Fat3g
- Protein7g
- Carbs58g
- Fiber6g
MacroNutrients
- Carbs58g
- Protein7g
- Fiber6g
Fats
- Fat3g
Vitamins & Minerals
- Calcium66mg
- Iron4mg
- Vitamin A904mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B969mcg
- Vitamin B12< 1mcg
- Vitamin C142mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium71mg
- Manganese< 1mg
- Phosphorus150mg
- Selenium< 1mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats