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Little Minnie

Reged: 04/16/04
Posts: 4987
Loc: Minnesota
Sushi roll rice salad from Gourmet
      11/19/04 05:41 PM

I finally made this tonight and of course I didn't follow the recipe but did it how I want- like I always do. So here is the recipe and I will tell you how I changed it. There are some raw veggies so use at your discretion. I seem okay with a little julienned or grated raw veggies but I know some people aren't.


Active time: 40 min Start to finish: 1 1/2 hr

1 1/2 cups short-grain sushi rice
1 3/4 cups plus 1 1/2 tablespoons water
1/4 cup seasoned rice vinegar
1 tablespoon sugar
1 teaspoon salt
1 medium carrot just use a little shredded carrot- comes in a bag
1 1/4 teaspoons wasabi paste (Japanese horseradish paste)
1 tablespoon vegetable oil
1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup) or very fine julienne looks better
3 scallions, thinly sliced diagonally
3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped
1 tablespoon sesame seeds, toasted- originally it called for black -I'm not sure why this changed- I used black ones.
1 firm-ripe California avocado I hate these and so I didn't use. I instead put some finely sliced Thai hot pepper and some julienne yellow bell pepper andthe colors were very pretty
1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors

Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid). it does work

While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.

Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.

Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice.
Ok this is where I changed it. Mix the rice with the dressing mixture and put on a square tray if you have one but just in the middle. Leave the edges for the fixings. I got really artistic and put the rice in a square and then sprinkled black sesame seeds around the edge. Then I made little piles of the fixings around the edge; the nori strips, the 2 peppers, the carrots, the scallions, the ginger, the cucumber and some Thai basil or use cilantro. It was so pretty that I wished I had brought it to a party I was invited to instead of staying home (mostly b/c I knew there wouldn't be anything to eat ) LOL. I served this with grilled salmon and rolls, but something more asian would probably be better than the rolls. Also you could use lox/gravlax as a topping instead of having salmon with it.

Also I am not really sure if it supposed to be hot or cold or room temp. I think any way would be fine.

IBS-A for 20 years with terrible bloating and gas. On the diet since April 2004. Remember this from Heather's information pages:
"You absolutely must eat insoluble fiber foods, and as much as safely possible, but within the IBS dietary guidelines. Treat insoluble fiber foods with suitable caution, and you'll be able to enjoy a wide variety of them, in very healthy quantities, without problem." Please eat IF foods!

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Subject Posted by Posted on
* Sushi roll rice salad from Gourmet Little Minnie 11/19/04 05:41 PM
. * Re: Sushi roll rice salad from Gourmet Shell Marr   11/20/04 05:57 PM
. * Re: Sushi roll rice salad from Gourmet atomic rose   11/20/04 07:38 AM

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