Japanese-style rice salad
This vegan, gluten-free Japanese-style rice salad is super healthy, the perfect immune booster during the winter months. You can serve it warm or cold; as a main or a side dish. If you’re not vegan you can add some grilled salmon too it!
Ingredients
Method
- Cook the rice according to the packet instructions then rest, under cover, for 10 minutes.
- Meanwhile, blanch the soybeans in simmering water for 3 minutes, then rinse under cold water, drain and set aside.
- Whisk together the dressing: mix the wasabi paste with 1 Tbsp soy sauce, then add the rest, the sugar, vinegar and oil.
- Lightly roast the nori sheet, then cut it into thin strips.
- Cut the cucumber into thin strips and slice the spring onions diagonally. Thinly slice the radishes.
- Put the cooked rice in a large mixing bowl. Add half of the dressing and mix well. Add the beans, then the radish, spring onion, cucumber and pickled ginger slices. Gently combine everything and rest for a few minutes.
- Peel the avocado, cut it in half, remove the skin & stone, then cut the flesh into thin slices.
- Place the avocado slices on top of the rice mixture, drizzle with the remaining dressing, then scatter the nori strips and sesame seeds all over the salad.