Sushi Salad

This is a homestyle version of the sushi served in Japanese restaurants. There is absolutely no fat in the dressing, and the recipe can be varied in many ways. The rice and vinegar are the only essential items; you can add leftover chicken or shrimp, corn, zucchini, green beans, green onions, etc.

Makes 6 to 8 servings

1½ cups short-grain rice, preferably 375 mL
1¾ cups cold water 425 mL
¼ lb. snow peas, trimmed 125 g
¼ cup rice vinegar 50 mL
2 sheets nori, preferably toasted, broken up
2 tbsp. diced pink pickled ginger root 25 mL
1 carrot grated
½ cup cooked peas 125 mL
2 tbsp. sesame seeds, toasted 25 mL
2 tbsp. chopped fresh dill 25 mL
2 tbsp. chopped fresh chives or green onions
2 tbsp. chopped fresh cilantro or parsley 25 mL

1. Place rice in sieve and rinse until water runs clear. Place rice in a medium saucepan and add cold water. Cover. Bring to vigorous boil and cook for 5 minutes. Reduce heat and cook for 5 to 8 minutes longer, until water has been absorbed. Turn off heat and allow rice to rest for 10 minutes.
2. Blanch snow peas by immersing them in boiling water for 30 seconds. Drain and rinse with cold water. Slice peas on diagonal.
3. Transfer rice to large bowl. Toss rice gently while fanning it, to prevent it from being too sticky. As you are fanning, gradually add vinegar, tossing gently, until all vinegar has been absorbed.
4. Add snow peas, nori, ginger, carrot, peas, sesame seeds, dill, chives, and cilantro. Toss and serve at room temperature.