Description
An easy vegetarian sushi dish without all of the fuss. From readers digest living. Works great as an appetizer or side dish and it's amazingly easy.
I like to use the rice molds that they sell at japanese markets for serving this salad. Soft lettuce works well if you wish to replace the spinach.
Ingredients
- Rice
- Salt
- Rice Vinegar
- Low Sodium Soy Sauce
- Lime Juice
- Sugar
- Carrot
- Avocados
- Spinach Leaves
Instructions
- In a medium saucepan, bring 2 cups of water to a boil
- Add the rice and salt, cover and simmer for 17 minutes or until tender
- Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil
- Remove from the heat
- Stir into the cooked rice
- Transfer the seasoned rice to a bowl and let cool to room temperature
- Stir the carrot and avocados into the rice
- Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down
- Arrange the spinach on serving plates and invert the molded rice salads onto the spinach