Japanese-Style Rice Salad Recipe

Name: Japanese-Style Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
4
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.

208

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Japanese-Style Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Japanese-Style Rice Salad

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