Total Time
Prep 15 mins
Cook 15 mins

This recipe was printed in Cuisine at Home, February 2007. This is better served warm at room temperature.

Ingredients Nutrition


  1. In a small bowl, blend together the first 4 ingredients; set aside.
  2. In a large bowl, toss the rice, carrot, cucumber, edamame, scallions and vinegar mixture together.
  3. Season with salt to suit taste and garnish with sesame seeds.
Most Helpful

5 5

i really liked this rice. i used sushi rice instead of regular white rice, which gave it a little more of a sticky, sushi-like texture. a nice change from boring plain rice - i'll definitely make this again. thanks for posting!

5 5

Wonderful!!!!! Anyone who likes Sushi will love this salad. There are lots of other goodies you can add also, like little bits of cabbage,beansprouts,shrimp etc. Sincerely, Becky

4 5

This is a great recipe for your lunchbox. It's filling and tasty. I used strong Dijon mustard instead of wasabi. It worked well too.