“An easy vegetarian sushi dish without all of the fuss. From Readers Digest Living. Works great as an appetizer or side dish and it's amazingly easy. I like to use the rice molds that they sell at Japanese markets for serving this salad. Soft lettuce works well if you wish to replace the spinach.”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan, bring 2 cups of water to a boil.
  2. Add the rice and salt, cover and simmer for 17 minutes or until tender.
  3. Meanwhile, in a small saucepan, bring the vinegar, soy sauce, lime juice and sugar to a boil.
  4. Remove from the heat.
  5. Stir into the cooked rice.
  6. Transfer the seasoned rice to a bowl and let cool to room temperature.
  7. Stir the carrot and avocados into the rice.
  8. Dividing evenly, spoon the mixture into four 8-ounce ramekins or bowls and gently but firmly press down.
  9. Arrange the spinach on serving plates and invert the molded rice salads onto the spinach.

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