Brown Rice and Avocado Salad
4 servings
35 minutes
Brown rice and avocado salad is a harmonious blend of textures and flavors inspired by Pan-Asian cuisine. Brown rice adds a light nutty note to the dish, while the tender avocado contributes a creamy texture. The dressing made from soy sauce, mirin, and sake creates a balance between sweet and salty, giving the salad an exquisite Asian character. The freshness of cucumber, aroma of cilantro, and spiciness of pickled ginger make this dish layered and rich. Crunchy fried peanuts and shallots add contrast, while lemon zest and juice finish the composition with bright citrus notes. This salad is perfect as a standalone dish or as an accompaniment to fish and seafood, beautifully showcasing the richness of Pan-Asian gastronomy.
1
Rinse the rice for about 30 seconds. Bring 12 cups of water to a boil in a large pot over high heat. Add the rice, stir, and cook uncovered for about 30 minutes. Drain the rice in a sieve and cool to room temperature.
- Short-grain (round) rice: 1 glass
- Salt: to taste
2
Combine soy sauce, mirin, sake, and sugar in a small saucepan; heat, stirring, over high heat until the sugar dissolves, about 3-5 minutes. Let it cool slightly.
- Soy sauce: 3.5 tablespoons
- Mirin: 3.5 tablespoons
- Sake: 3.5 tablespoons
- Sugar: 1 tablespoon
3
Combine the prepared rice, sauce, cilantro, peanuts, ginger, shallots, avocado, cucumber, lemon zest and juice; transfer to a serving dish and garnish with cilantro.
- Short-grain (round) rice: 1 glass
- Cilantro: 70 g
- Roasted peanuts: 65 g
- Pickled ginger (gari): 20 g
- Shallot: 4 heads
- Avocado: 2 pieces
- Cucumbers: 1 piece
- Lemon zest: 1 tablespoon
- Lemon juice: 1.5 tablespoon
- Cilantro: 70 g
