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Japanese rice salad

You are here: Home / COOK / Japanese rice salad

31/10/2016 By //  by Jen Leave a Comment

The Japanese rice salad is a great vegetarian lunch or perfect side with a dinner of grilled fish. Serve at room temperature rather than from the refrigerator. 

JAPANESE RICE SALAD

Prep time: 20 mins
Cook time : 30mins
Serves: 4

Ingredients

Dressing

  • 2 tbsp of soy sauce or tamarin
  • 2 tbsp of mirin
  • 1 tbsp of sesame oil
  • 2 tsp of caster sugar
  • 2 tsp of fresh ginger, grated
  • 1 clove of garlic, grated or crushed
  • 60ml / 3 tbsp of water

Salad

  • 2 cups of brown rice
  • 2 sticks of celery, finely diced
  • 4 cups of spinach
  • ½ nori sheet, crushed
  • 1 tbsp of crispy fried shallots
  • chilli flakes, to serve

Method

  1. To make the dressing combine all the ingredients and set aside.
  2. To cook the rice, bring a large sauce pan of water to the boil add the rice and cook for 20 mins or according to the packet instructions.
  3. When the rice is cooked, drain in a colander and place in a bowl. Stir though half the dressing – the grains are hot so they will absorb all the flavour of the dressing .
  4. Allow the rice to cool to room temperature and add the diced celery and spinach, place in a serving bowl and and sprinkle with crushed nori sheets, crispy fried shallots and chilli flakes.

TIP
If you can get hold of the brand Forbidden Brown Rice it is a great product for this dish.

Filed Under: COOK, Meals & dinners, Sides & salads

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Tip of the week

Salads are best served at room temperature. If making them in advance, take them out of the refrigerator in time to get to room temp.

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