Sushi Rice Salad (Pareve) Recipe

Ingredients (19)

• For the Rice Salad:
• 1 cup sushi rice
• 1 1/4 cups water
• 1 red bell pepper (cored and cut into 1/4-inch dice)
• 1 yellow bell pepper (cored and cut into 1/4-inch dice)
• 1 orange bell pepper (cored and cut into 1/4-inch dice)
• 1 English cucumber (or 2 Persian cucumbers, quartered lengthwise and thinly sliced)
• 1 carrot (trimmed, peeled, and cut into long ribbons with a vegetable peeler)
• 2 tablespoons unseasoned rice vinegar
• 1 1/2 teaspoons water
• 1 teaspoon sugar
• 1/2 teaspoon sea salt
• For the Vinaigrette: :
• 3 tablespoons reduced sodium soy sauce
• 3 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon wasabi powder
• Optional Garnish: :
• 2 sheets toasted sushi seaweed (cut into chiffonade)​