Sushi Rice Salad

For many people, the best part of sushi is the vinegared rice that goes into it. The type of rice used to make sushi is a short-grain rice with a slightly higher starch content than that of long-grain rices, which helps it stick together when it’s formed into a log or a roll. Here’s a salad based on the flavors of sushi (rice vinegar, wasabi, pickled ginger), along with a good helping of spinach. Look for sushi rice at Asian markets and some supermarkets. Of course you could make this salad with regular long-grain rice, as well.

1 cup sushi rice
1-1/3 cups water
1/3 cup rice vinegar
2 tablespoons sugar
1 teaspoon wasabi powder
1/2 teaspoon salt
1 tablespoon chopped pickled ginger
1 carrot, cut into 1/4-inch dice
8 cups fresh spinach leaves, shredded
2 teaspoons sesame seeds

1 In a medium saucepan, combine the rice and water. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
2 Meanwhile, in a large bowl, whisk together the vinegar, sugar, wasabi powder, and salt. Add the warm rice, pickled ginger, and carrot, and fluff with a fork.
3 Add the spinach and sesame seeds, and toss to combine. Serve at room temperature or chilled. Makes 4 servings

Makes 4 servings.
Per serving: 244 calories, 1.5g total fat (0.2g saturated), 0mg cholesterol, 3g dietary fiber, 52g carbohydrate, 5g protein, 408mg sodium.