IGA Item of the Week

After weeks of enjoying simple meats and vegetables drizzled with olive oil and sprinkled with sea salt, I started to crave some fresh new flavors for my dinner. That's why a grabbed a tube of prepared wasabi paste at the IGA, and used it to make a sushi rice-and-cucumber salad (an adapted and simplified version of this one) to go along with some sesame sauteed tofu. Here is the recipe:

Sushi Rice and Cucumber Salad
Serves 4

1 1/2 cups short-grain sushi rice (I bought mine at Provisions)
1 3/4 cups water
1 teaspoon salt
1/4 cup rice vinegar
1 tablespoon sugar
1 1/2 tablespoons vegetable oil
1 teaspoon grated fresh ginger
1 teaspoon wasabi paste or more to taste
2 cucumbers, peeled, seeded, halved, and cut
1 carrot, peeled and grated with a vegetable peeler
2 scallions, white and light green parts, finely chopped

1. Rinse the rice several times in a bowl of water to remove excess starch and then drain in a fine strainer. Combine the rice, water, and salt in a nonstick pot, bring to a boil, cover, and cook over low heat for 15 minutes.
2. Combine the rice vinegar and sugar in a small pot and heat just until the sugar is dissolved. Spread the cooked rice on a baking sheet, drizzle with the rice vinegar mixture, and toss to coat. Let stand until cool.
3. Whisk together the vegetable oil, wasabi paste, and ginger in a small bowl.
4. Combine the seasoned rice, cucumber, carrot, scallions, and wasabi dressing in a large bowl and toss to combine. Serve immediately, seasoning with more salt as necessary, or cover and refrigerate for up to 6 hours before serving.