Sushi-Rice Salad - cooking recipe

Ingredients

Rice
2 cups uncooked sushi rice
2 cups water
1 teaspoon kosher salt
Dressing
1/2 cup rice vinegar
1 tablespoon vegetable oil
1 tablespoon dark sesame oil
1 tablespoon low sodium soy sauce
1 teaspoon fresh ginger, grated and peeled
1 garlic clove, minced
1/4 - 3/4 teaspoon prepared wasabi
Additional Salad Ingredients
1 cup English cucumber, julienned and peeled
1/4 cup red onion, minced
1 tablespoon sesame seeds, toasted
1 sheet nori, cut into 2-inch julienne strips (seaweed)

Preparation

RICE: Rinse rice thoroughly in a sieve.
Drain well.
Bring 2 cups water to a boil in a medium saucepan; add rice and salt.
Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Remove from heat; uncover and cool to room temperature.
DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl.
Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
Sprinkle evenly with nori.