Japanese Rice Salad With Green Chili Dressing

• 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

1. 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.
2. Combine vinegar and sugar in small bowl; stir until sugar has dissolved. Pour mixture over rice; mix well. Season to taste.
3. For the green chili dressing; combine chili pepper, peanut oil and vinegar in small bowl.
4. Transfer rice to serving plate. Top with cucumber and carrot; drizzle with dressing. Sprinkle with nori and sesame seeds.

rice, sesame oil, rice wine vinegar, sugar, cucumber, carrot, sheet nori, sesame seeds, green chili pepper, peanut oil, rice wine vinegar

Taken from recipes-plus.com/api/v2.0/recipes/32172 (may not work)