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Japanese Rice Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. A beautiful salad made with sushi rice and flavorful vegetables and relishes. Usually short grained pearl rice (sushi rice) is used, but any rice can be used. It is tantalizing to use the black rice if available, or a combination.
1/4 cup rice vinegar
3 tablespoons sugar
2 1/2 teaspoons fine sea salt
2 tablespoons mirin (sweet sake) or pale dry sherry
2 cups water
1 cup rice
1/2 - 1 cup cooked crab or prawns
2 eggs
pinch of sea salt and freshly ground pepper
1 teaspoon olive oil, or other cooking oil
1/2 cup finely shredded bamboo shoot
1/2 cup cooked green peas
1-2 mushrooms, thinly slivered
1 piece canned lotus root, sliced
1 tablespoon pickled kelp (kombu)
1 tablespoon pickled radish (takuan)
pickled ginger, shredded
1-2 sheets of nori, if desired
Combine vinegar, sugar, salt and mirin in glass measuring cup and heat together about 1 minute to dissolve sugar. Set aside. Cook rice and water in a rice cooker until done, or simply combine rice and water in a glass or ceramic batter bowl. Cover with glass or ceramic lid or plate. Do not use plastic! Cook in microwave on full power for 5 minutes, and then on 1/2 power (power level 5) for 15 minutes or until rice has absorbed all water and kernels are tender. It will vary by the variety of the rice, but this is a general guide. Stir in the vinegar mixture. Set rice aside to cool. Whisk the eggs slightly and season with salt and pepper. In a small frypan or skillet, heat the oil and cook the eggs to make a thin omelette, taking care not to let the egg mixture brown. Remove from pan, cool, and cut into slivers. To serve, toss rice gently with all of the ingredients and arrange on a beautiful platter. Garnish with a few remaining slivered vegetables, slivered nori , etc..
Recipe created 2012-03-20.
