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1
In medium saucepan, bring 2 inches water to boil over high heat.
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2
Place steamer basket in saucepan, add tempeh, cover and steam 20 minutes.
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3
Meanwhile, in large bowl, mix tamari, wasabi powder if using, and sesame oil.
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4
Add hot tempeh and mix well to coat.
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5
Set aside to marinate while preparing rice.
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6
In medium saucepan, bring 2 cups water to a boil.
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7
Add rice and salt and return to a boil.
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8
Cover, reduce heat to low and simmer until water is absorbed, about 35 minutes.
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9
Preheat oven to 375F.
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10
Remove rice from heat and let stand, covered, 10 minutes.
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11
Transfer rice to large bowl and fluff with fork.
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12
Drain tempeh; spread on baking sheet.
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13
Bake, stirring occasionally, until lightly browned on all sides, about 25 minutes.
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14
Bring small saucepan of water to a boil.
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15
Add corn, cover and cook 2 minutes.
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16
Drain, rinse under cold running water and drain well.
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17
Set aside.
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18
In small bowl, whisk together vinegar and mirin.
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19
Gradually pour mixture over rice while still slightly warm and mix gently to combine.
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20
When rice reaches room temperature, add corn, mushrooms, radishes and tempeh and toss to blend.
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21
Break thick stems off watercress; discard.
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22
Break remaining watercress in half, wash, then dry thoroughly in salad spinner or with paper towels.
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23
In large bowl, toss watercress with Peanut-Miso Dressing.
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24
Place rice salad and watercress on individual serving plates; garnish with carrots and daikon.
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25
Alternatively, if salad is part of a buffet, place rice salad and watercress side by side on large serving platter; arrange carrots and daikon on separate plate.
