JAPANESE-STYLE RICE SALAD
Whether it's tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that does not deteriorate when dressed. It absorbs and thrives on the addition of liquids.
Provided by Mark Bittman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h
Yield 4 to 8 serving
Number Of Ingredients 14
Steps:
- Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. 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 nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.
Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 645 milligrams, Sugar 2 grams
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MANQOBA D
[email protected]This salad is a great way to use up leftover rice. It's also a healthy and delicious lunch option.
RehaN Shekh
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your taste.
Imagine That
[email protected]This salad is a healthy and delicious way to start your day.
Nosa Augustine
[email protected]This salad is a great make-ahead dish. It's perfect for busy weeknights.
Sarah O'Neil
[email protected]This salad is a great way to get your kids to eat their vegetables.
Dinesh Gautam
[email protected]I'm not a huge fan of rice salad, but this one was really good. The dressing was light and flavorful, and the vegetables were crisp and fresh.
Moses Benard
[email protected]This salad is so easy to make and it's always a hit. I love the fresh flavors.
Alison Stinger
[email protected]I've made this salad several times and it's always a crowd-pleaser. It's the perfect dish for a summer picnic or barbecue.
Sunny Bhashah
[email protected]This salad is a great way to use up leftover rice. It's also a healthy and delicious lunch option.
Bobby Cartlidge
[email protected]I love the combination of flavors in this salad. The dressing is perfectly balanced.
Mnahil Malik
[email protected]This is my new favorite rice salad recipe! It's so refreshing and flavorful.
Aadarsh mohan
[email protected]This salad was easy to make and packed with flavor. I used brown rice instead of white rice and it turned out great.
Naeem Jan
[email protected]I'm not usually a fan of rice salads, but this one was really good! The dressing was tangy and the vegetables were perfectly cooked.
oluwatoyin adegun
[email protected]This Japanese-style rice salad was a hit at my last potluck! The dressing was light and flavorful, and the vegetables were crisp and fresh. I especially loved the addition of edamame and avocado.