8-10 as a side


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About this Recipe

From: This recipe is a sneak peek from a cookbook not yet published!

This recipe uses short grain sushi rice which is twice cooked. First boiled and then steamed so that it puffs up and really absorbs the dressing. If you don’t have a double boiler with holes in the top pot, you can use a vegetable steamer or a metal colander.

This salad is a meal in itself with the shrimp. Perfect for guests at a summer lunch. It is also a wonderful addition to a summer potluck.

If whole grain rice isn’t available, use white rice, but keep in mind it will cook faster.



  • 2 cups whole grain sushi rice, rinsed
  • 1/3 cup + ¼ cup unseasoned rice vinegar
  • 2 Tbsp sugar
  • 1 ½ tsp salt


    • 2 Tbsp sesame seeds
    • 2 Tbsp sunflower oil
    • 1 tsp sesame oil
    • ¼ cup pickled ginger, finely chopped, reserve juice from jar
    • 4 green onions, chopped
    • 2 carrots, grated
    • 1 small long English cucumber, diced
    • 2 medium avocados, diced
    • 3 sheets nori (paper thin seaweed sheets) cut in strips with a knife (optional)
    • 250g fresh hand peeled shrimp meat, rinsed and drained on paper towel (optional)


    • 1 Tbsp wasabi powder
    • 4 tsp hot water
    • 3 Tbsp cold water
    • 3 Tbsp low sodium soy sauce
    • 1 Tbsp pickled ginger juice

    Step by Step Instructions

    Step 1

    Place sushi rice in a bowl and fill with cold water. Swish your hand through the rice and carefully drain. Repeat this process two or three times. It is important to rinse sushi rice as it removes the excess starch.

    Step 2

    Bring a medium pan of salted water to a boil. Add the rice and cook over medium high heat about 20 minutes. (Cooking time will be shorter for white sushi rice, probably 10-15 mins.) It will not be fully cooked. Drain in colander. Place 2-3 inches of fresh water in the pan and return to boil. Set the rice over the boiling water either in the colander, a vegetable steamer or a double boiler with holes in the bottom. Place a clean damp dish cloth over the rice and cover with a lid. Steam the rice for 10-15 minutes. (probably just 10 minutes for white rice) Check the water level in the pot to be sure it doesn’t boil dry.

    Step 3

    While the rice steams, combine 1/3 cup rice vinegar with 2 Tbsp sugar and salt in a small saucepan. Bring to boil and remove from heat.

    Step 4

    Transfer cooked rice to a large bowl. Stir in warm vinegar sauce. Mix well, allow to cool 10-15 minutes at room temp and then chill until cold, about two hours. You don’t want the rice to be warm when you add the vegetables or they will go limp. The rice can be prepared to this point a day ahead of time. Be sure it’s covered in the fridge.

    Step 5

    Toast the sesame seeds in a small dry skillet, set aside to cool. Can be done ahead.

    Step 6

    Toast the sesame seeds in a small dry skillet, set aside to cool. Can be done ahead.

    Step 7

    When rice is cooled stir in sesame seeds, remaining ¼ cup rice vinegar, 2 Tbsp sunflower oil, 1 tsp sesame oil, chopped ginger, green onions, carrots, cucumber. Stir well. Salad can be prepared a day ahead up to this point.

    Step 8

    Combine dressing ingredients in a small bowl and whisk together.

    Step 9

    Just before serving the salad, toss with avocado, shrimp and nori (if using) and the dressing. Taste for seasoning. Add more soy sauce if needed.

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