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Rice Salad

Here's my very favorite rice salad.
Sushi Rice Salad
Sauce:  1/3 cup rice vinegar, 2 T sugar, 1 t salt, 2 tsp grated fresh ginger

2 small carrots, peeled and diced
1 red bell pepper seeded and diced
1cucumber, peeled, seeded and diced
1 to 2 tsp wasabi powder dissolved (try 1 first for flavor) in an equal
amount cold water
1 sheet nori seaweed
1 T black or brown sesame seeds
fresh rinsed greens

Combine the rice and water in a small, heavy saucepan and bring to boil.
Stir, cover, reduce heat to low and cook until the rice is tender, 40 - 45
minutes.   Bring a separate covered pot of water to a boil for blanching the

Meanwhile, in a small nonreactive pan, combine the cause ingredients, simmer
for 5 minutes, and set aside.   When the water boils, blanch the carrots and
then the peppers just until tender.  In a serving bowl, comboine the
cucumbers, blanched vegetables, and sauce.

When the rice is done, toss the wasabi paste with the sauce and veggies.
Add the rice and toss to mix well.  Serve the salad at room temperature or
chilled.   (I like room temp)  Just before serving, toast the sheet of nori
by briefly passing it over a low flame or baking it for a minute or so in a
300 degree toaster oven, until it deepens in color.   Crumble it into a
small bowl.  Toast the sesame seeds in toaster oven or in dry pan over low
heat until fragrant and golden.  Spoon salad onto individual beds of your
favorite greens and top with toasted sesame seeds.

163 calories, 3.9 G protein, 1/8 G Fat 33.1 G carbs