Crispy Rice Salad
A bright, crunchy salad combining sushi rice with fresh vegetables and a nutty sesame dressing, perfect for lunch or dinner.
Ingredients
For the salad
- 1 cup sushi rice Buy good-quality sushi rice and rinse thoroughly.
- 2 cups water For cooking the rice.
- 1 piece cucumber, diced Use a firm variety for best texture.
- 1 piece bell pepper, diced
- 1 piece carrot, grated
- 1 cup edamame, shelled Use frozen, unsalted edamame.
- 2 pieces green onions, sliced
- 1/4 cup fresh cilantro, chopped
For the dressing
- 2 tablespoons soy sauce Use low-sodium soy sauce if desired.
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil Use dark, toasted sesame oil.
- Salt and pepper to taste Keep in mind that soy sauce adds saltiness.
Instructions
Cooking the sushi rice
- Rinse the sushi rice under cold water until the water runs clear to remove excess surface starch.
- Bring 2 cups of water to a boil in a pot, add the rice, reduce the heat to low, cover, and simmer for 18–20 minutes until the water is absorbed.
- Remove from heat and let the rice sit covered for 10 minutes, then fluff with a fork and let it cool to room temperature.
Preparing the vegetables
- While the rice cools, dice the cucumber and bell pepper, grate the carrot, slice the green onions, and chop the cilantro.
- If using frozen edamame, briefly blanch it in boiling water for 2–3 minutes, then transfer to ice water.
Combining rice and vegetables
- In a large bowl, stir the cooled rice with the diced cucumber, bell pepper, grated carrot, shelled edamame, sliced green onions, and chopped cilantro until evenly mixed.
Making the dressing
- Whisk together soy sauce, rice vinegar, and sesame oil in a small bowl until emulsified.
- Pour the dressing over the salad and toss gently.
Seasoning and serving
- Season with salt and pepper to taste and serve immediately or chill in the refrigerator for an hour before serving.
Notes
Chill rice completely to avoid soggy veggies. Use a wide bowl for mixing to prevent mashing the rice grains.