Japanese Rice Salad With Green Chili Dressing - cooking recipe

Ingredients

2 cups sushi rice
1/2 tsp sesame oil
1/3 cup rice wine vinegar
2 tbsp sugar
1 small cucumber, seeded and thinly sliced
1 medium carrot, cut into matchsticks
1 sheet nori, halved and finely sliced
1 tbsp sesame seeds, toasted
None None FOR THE CHILI DRESSING
1 None fresh long green chili pepper, finely sliced
1 tbsp peanut oil
2 tbsp rice wine vinegar

Preparation

Wash rice with cold water until water runs clear; drain well. Place in a 10-cup rice cooker with sesame oil and 3 cups water; cover. Cook, stirring occasionally, for 15 mins, or until cooker automatically switches to 'keep warm'. (Alternatively cook in a saucepan according to package directions.) Let stand for 15 mins. Cool to room temperature.
Combine vinegar and sugar in small bowl; stir until sugar has dissolved. Pour mixture over rice; mix well. Season to taste.
For the green chili dressing; combine chili pepper, peanut oil and vinegar in small bowl.
Transfer rice to serving plate. Top with cucumber and carrot; drizzle with dressing. Sprinkle with nori and sesame seeds.