Vegetable Sushi Rice Salad

• 1 cup cooked rice*
• 1 1/2 tablespoons rice vinegar or white-wine vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt
• About 1/3 small zucchini or yellow squash, cut into small dice (1/3 cup)
• 1/3 cup corn kernels cut from the cob
• A strip of a red bell pepper cut into small dice (1/4 cup)
• 1 teaspoon vegetable oil or light olive oil
• 2 tablespoons minced pickled ginger

1. The rice should be warm when you mix it with the dressing, so if it is cold from the refrigerator, pour boiling water over it in a strainer or zap it briefly in the microwave.
2. Turn the rice into a bowl (preferably wooden), and break up any lumps.
3. Whisk the vinegar, sugar, and salt together, and pour this dressing over the rice.
4. Mix well.
5. Toss the zucchini, corn, and pepper together with the oil.
6. Heat a skillet or a wok, and when it is hot, stir-fry the vegetables over high heat until they are crisp-cooked, 12 minutes.
7. Toss everything together in a serving bowl with the pickled ginger, and eat warm or at room temperature, using chopsticks.
8. For a winter salad, Hirokos vegetables would be cauliflower, string beans, carrots, and perhaps a winter green such as Russian kale

rice vinegar, sugar, salt, zucchini, corn kernels, red bell pepper, vegetable oil, pickled ginger

Taken from www.epicurious.com/recipes/food/views/vegetable-sushi-rice-salad-378439 (may not work)