Sushi-Rice Salad

Ingredients

• 1 cup julienne-cut cucumber english peeled (2-inch)
• 1 tablespoon sesame oil dark
• 1 teaspoon ginger fresh grated peeled
• 1  garlic clove minced
• 1 teaspoon kosher salt 
• 1 tablespoon soya sauce low-sodium
• 1 sheet nori seaweed cut into 2-inch julienne strips (seaweed)
• 0.3 cup onion red minced
• 0.5 cup rice vinegar 
• 1 tablespoon sesame seed toasted
• 2 cups sushi rice uncooked
• 1 tablespoon vegetable oil 
• 0.3 teaspoon wasabi prepared (Japanese horseradish; optional)
• 2 cups water 

Equipment

• bowl
• sauce pan
• sieve

Directions

1. To prepare rice, rinse rice thoroughly in a sieve.
2. 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.
3. Remove from heat; uncover and cool to room temperature.
4. To prepare dressing, combine vinegar and next 5 ingredients (vinegar through garlic) in a small bowl.
5. Add wasabi, if desired.
6. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl.
7. Sprinkle evenly with nori.