Japanese style rice salad
6 servings
40 minutes
Japanese-style rice salad is a light and fragrant dish that perfectly combines healthy ingredients and traditional Japanese flavors. The base of the salad is fiber-rich brown rice, harmoniously complemented by fresh vegetables, tofu, and a spicy miso dressing. Key elements are nori and black sesame, which give the dish its characteristic umami taste. The recipe's origins trace back to Japanese cuisine, where the balance of flavors and health benefits are always in focus. This salad works well as a standalone dish or as an accompaniment to a main meal. It can be served at room temperature, enjoying the rich texture and exquisite combination of sweet honey, tangy vinegar, and spicy miso paste. Such a dish embodies the Japanese principle of harmony in food.
1
Boil rice in salted boiling water. White rice takes about 10-15 minutes, brown rice about 30. Drain the water, rinse in cold water, and then mix with vegetables and tofu in a large bowl.
- Brown rice: 1.5 glass
- Salt: to taste
- Spring onion: 60 g
- Fresh red bell pepper: 180 g
- Celery: 60 g
- Carrot: 60 g
- Firm tofu: 200 g
2
In a small bowl, whisk together black pepper, miso paste, water or sake, wine or honey, and vinegar.
- Ground black pepper: to taste
- Miso paste: 6 tablespoons
- Water: 0.8 glass
- Sugar: 1 teaspoon
- Honey: 1 tablespoon
- Rice vinegar: 1 tablespoon
3
Thoroughly mix the rice with the dressing.
4
Crumble nori and sprinkle sesame seeds over the salad. Serve at room temperature.
- Dried nori seaweed: 2 pieces
- Black sesame seeds: 2 tablespoons
