Japanese style rice salad
Aaaah, the enchanting flavors of the Far East...there is something so appealing, I just can't resist (I don't even want to!). This is a light salad to enjoy as a meal.
- 2 cups medium grain rice, rinsed
- 1 package 300g (10 oz) frozen edamame, boiled for 3 minutes or according to instructions on packaging
- 1 avocado, sliced
- 1 carrot, cut into thin matchsticks
- 1/2 yellow bell pepper, cut into thin strips
- 1/2 orange/red bell pepper, cut into thin strips
- 3 Tablespoons, sesame seeds, toasted
Dressing:
- 6 Tablespoons miso
- 2 Tablespoons honey
- 1 Tablespoon rice vinegar
- 2 Tablespoons toasted sesame oil
- 2 Tablespoons Tamari, to taste
Place the rice in a pot with a tight fitting lid, cover with plenty of water and boil for about 15 minutes, or until rice is cooked, depending on the type. Drain rice and rinse it with cold water. Let it drain completely. While rice is boiling, prepare the dressing by whisking the ingredients listed above. In a large bowl, mix the rice with the veggies. Use half of the dressing to season the rice and veggies, scoop the salad in individual bowls or plates, sprinkle with the sesame seeds and the rest of the dressing. Serve immediately and enjoy!
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