Recipe: Japanese Rice Salad

Part 2 in my rice salad NY Times recipes series. This was also as fantastic as the first!


1 cup Japanese rice (sushi rice, short grain, etc.)
1/2 cup scallion, chopped
1/2 of a large red, yellow or orange bell pepper, chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
6 tbsp (1/4 cup + 2 tbsp) miso paste
3/4 cup warm water
1 tsp sugar
1 tbsp mirin
1 tbsp rice vinegar
2 sheets of nori, lightly toasted and shredded (garnish and optional)
2 tablespoons black or white sesame seeds, toasted (garnish and optional)

Cook the rice however you like. I can’t cook rice on the stove top so I use a rice cooker. Perfect every time. When its done rinse it in cold water to cool it off and toss into the serving bowl. Add the vegetables. I pulverized the veggies in a food processor making quick work of it.

Wisk the remaining ingredients in a bowl. Add salt and pepper to taste. Pour over the rice and veggie mix. Now if a garnish is desired crumble/shred the nori over the salad and sprinkle with sesame seeds. But its good without it too.

The original said to serve it at room temperature. I did that as well as serving it cold, both were good.


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