Ingredients (serves 4-6):
To Cook in the Rice Cooker:
To Prepare Separately:
5 Tbsp. rice vinegar
2 Tbsp. sugar
2 tsp. and additional pinches sea salt
1 Tbsp. olive oil or vegetable oil
1 cup fresh or frozen peas, cooked in salted boiling water for 1 to 2 minutes, drained and cooled in cold water with ice cubes, then drained
1 cup shelled fresh or frozen edamame soybeans, cooked in salted boiling water for 4 to 5 minutes, cooled in cold water with ice cubes, then drained
6 stalks asparagus, tough end removed and brown scale removed (becomes 3 ounce), cut into thin slices diagonally
1 small ripe but firm avocado, peeled and stoned – about 5 ounces, cut into 1/3-inch cubes
1/4 cup raisin, chopped
1/3 cup walnuts, toasted and roughly chopped
3 Tbsp. finely minced pickled ginger (see step 6 for recipe)
1/4 cup finely minced parsley or coriander
Measure rice accurately using the measuring cup that came with your rice cooker. Rinse white rice until water clears, or rinse quickly once if using brown rice, and place in the inner cooking pan.
Add water to the corresponding water level for “SUSHI RICE” if using white rice, or “BROWN RICE” if using brown rice. Cook the rice using the “SUSHI” setting for white rice, and the “BROWN” setting for brown rice.
In a small glass jar with lid, add the rice vinegar, sugar and 2 tsp. salt. Cover with the lid and shake it until the sugar and salt dissolve.
When rice completes cooking, transfer the rice to a wooden sushi tub or porcelain bowl (do not use metal). Pour the vinegar dressing evenly over the rice and toss. Let the rice stand, covered with clean moist cloth, to cool for 30 minutes.
Add all of the remaining ingredients and gently fold into the rice.
Divide and serve in 4 to 6 bowls.
Prepare a day in advance for better flavor
- 2.5 ounce ginger, sliced paper thin
- 3 Tbsp. rice vinegar
- 1 tsp. sugar
- 1/4 tsp. sea salt
In a small saucepan add the vinegar, 1 Tbsp. water, sugar and salt and bring to a simmer. In another saucepan bring water to a boil. Add and cook the ginger for 40 seconds. Drain the ginger and transfer it to the vinegar marinade. Let it stand at least 3 hours. Before using drain the ginger, gently squeezing out excess pickling liquid and then mince.