Japanese-Style Rice Salad
- Reviews 2
Ready In: 30 mins
Serves: 4-8
Ingredients
- 1 1⁄2-2 cups brown rice or 1 1⁄2-2 cups white rice
- salt & freshly ground black pepper
- 1⁄2 cup scallion, chopped
- 1 small red bell peppers or 1 small yellow bell pepper, cored seeded and chopped
- 1⁄4 cup celery, finely chopped
- 1⁄4 cup carrot, finely chopped
- 1 cup firm tofu, preferably baked (optional)
- 6 tablespoons miso
- 3⁄4 cup warm water or 3⁄4 cup sake
- 1 teaspoon sugar
- 1 tablespoon mirin or 1 tablespoon honey
- 1 tablespoon rice vinegar (to taste)
- 2 sheets nori, lightly toasted
- 2 tablespoons black sesame seeds or 2 tablespoons white sesame seeds, toasted
Directions
- Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
- Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl and whisk together. Taste and add more vinegar and a pinch of salt if needed.
- Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
- Crumble nor over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate up to a day, bringing salad back to room temperature before serving.
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