Ingredients for Avocado Sushi Salad
- 1 cup sushi rice
- ½ teaspoon salt
- ¼ cup rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- ½ cup shredded carrot
- 1 ripe avocado
- fresh spinach leaves
- 1 ¾ cups water
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How to Make Avocado Sushi Salad
- Rinse 1 cup sushi rice under cold water until the water runs clear.
- In a medium saucepan, combine rinsed rice, 1 ¾ cups water, and ½ teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 17 minutes, or until all the water is absorbed and the rice is tender.
- While the rice simmers, prepare the rice seasoning: In a small saucepan, combine ¼ cup rice vinegar, 1 tablespoon soy sauce, 1 tablespoon lime juice, and 1 tablespoon sugar. Bring to a simmer, stirring until the sugar dissolves. Remove from heat and let cool slightly.
- Gently fold the cooled rice seasoning into the cooked rice. Transfer to a bowl and let cool completely to room temperature.
- Gently fold in 1 ripe avocado, diced, and ½ cup shredded carrot into the cooled rice.
- If using rice molds, spoon the rice mixture evenly into four 8-ounce ramekins or rice molds, pressing gently to compact.
- If using lettuce, arrange fresh spinach leaves on serving plates.
- Carefully invert the rice salads onto the prepared plates or spinach.
- Garnish as desired and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
24g
Fat
10g
Carbs
18g
