Ingredients for Japanese Style Rice Salad
- 2 cups Brown Rice
- 1 teaspoon Salt
- 1/2 cup Scallion, thinly sliced
- Red Bell Peppers
- Celery
- 1 cup Carrot, finely diced or shredded
- Firm Tofu
- Miso
- 4 cups Warm Water
- 1 tablespoon Sugar
- 2 tablespoons Mirin
- 1/4 cup Rice Vinegar
- Nori
- 2 tablespoons Black Sesame Seeds
- 1 cup cooked Edamame, shelled
- 1 cup Cucumber, peeled and finely diced
- 1 Avocado, diced (optional)
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How to Make Japanese Style Rice Salad
- Rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- Combine the rinsed rice, 4 cups of water, and 1 teaspoon of salt in a medium saucepan. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during cooking.
- Remove from heat and let the rice stand, covered, for 10 minutes.
- While the rice is cooking, whisk together the sushi vinegar, mirin, and sugar in a small bowl until the sugar is dissolved.
- Once the rice has cooled slightly, fluff it with a fork. Gently pour the vinegar mixture over the rice, and stir to combine, being careful not to break up the grains.
- In a large bowl, combine the cooked rice, edamame, carrots, cucumber, sesame seeds, and green onions.
- If using, gently fold in the avocado.
- Serve immediately or chill for later. The flavors will meld beautifully as it sits!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
18g
Fat
5g
Carbs
21g
