Japanese Style Rice Salad
Elevate your salad game with this vibrant Japanese Style Rice Salad, a refreshing fusion of textures and bold umami flavors. Made with perfectly cooked Japanese short-grain rice, it’s dressed in a tangy blend of rice vinegar, soy sauce, and sesame oil for that signature Asian flare. Crisp cucumbers, sweet carrots, and blanched edamame bring a delightful crunch, while pickled ginger and thin strips of nori add a zesty and savory twist. Topped with toasted sesame seeds and chilled to perfection, this versatile salad is ideal as a light lunch or a unique side dish for sushi or grilled teriyaki. Plus, it’s ready in just 40 minutes, making it a convenient yet impressive addition to your meal repertoire. Perfect for fans of Japanese cuisine, this recipe is a delicious and healthy choice that’s sure to satisfy!
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Recipe Information
Ingredients
- 1.5 cups Japanese short-grain rice
- 2 cups Water
- 3 tablespoons Rice vinegar
- 1.5 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 1 medium Cucumber
- 1 medium Carrot
- 1 cup Edamame (shelled)
- 2 stalks Scallions (green onions)
- 2 tablespoons Pickled ginger
- 1 large Nori sheet
- 1 tablespoon Toasted sesame seeds
Instructions
Rinse the Japanese short-grain rice thoroughly in cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture.
In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for 15 minutes.
Once the rice is cooked, remove it from heat and let it sit, covered, for 10 minutes to fully absorb the moisture.
In a small bowl, mix rice vinegar, soy sauce, sesame oil, sugar, and salt. Stir until the sugar is dissolved.
Transfer the cooked rice into a large bowl and gently fold in the vinegar dressing while the rice is still warm. Let it cool to room temperature.
Meanwhile, dice the cucumber and carrot into small cubes, and finely slice the scallions. Cut the nori sheet into thin strips using scissors.
Blanch the shelled edamame for 2–3 minutes in boiling water and drain.
Once the rice is cooled, add the cucumber, carrot, edamame, scallions, pickled ginger, and half of the nori strips. Gently mix until well combined.
Sprinkle the top with toasted sesame seeds and the remaining nori strips for garnish.
Chill in the refrigerator for 30 minutes to allow the flavors to meld together. Serve cold or at room temperature.
Nutrition Facts
Calories |
220 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 433 mg | 19% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.1 g | ||
| Protein | 8.5 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 392 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
