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Black rice and edamame salad with crunchy wasabi almonds
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Prep Time:
60 minutes
Cook Time:
35 minutes
Total Time:
95 minutes
Try a flavorful black rice and edamame salad, finished with spicy wasabi almonds.
Ingredients:
  • 200.00 gm black rice, rinsed, drained
  • 62.50 ml rice wine vinegar
  • 1 tsp sesame oil
  • 5.00 gm caster sugar
  • 1 Lebanese cucumber, halved crossways, peeled into thin ribbons
  • 454g packet frozen edamame, thawed, peeled
  • 2 green onions, thinly sliced
  • 1 avocado, diced
  • 20.00 ml drained pickled ginger, roughly chopped
  • 6.00 gm sesame seeds, toasted
  • 40.00 ml tamari
  • 2 tsp wasabi paste
  • 125.00 ml natural almond kernels
  • Large pinch of caster sugar
Instructions:
  • In a large saucepan, combine rice and 2 cups of cold water. Bring to a boil over high heat, then reduce to low. Cover and let it simmer for 35 minutes until the rice is tender and the liquid is absorbed. Remove from heat, stand covered for 5 minutes, then fluff with a fork and let it cool for 15 minutes.
  • In a bowl, mix vinegar, sesame oil, and sugar. Add cucumber and toss gently to coat. Let it sit, tossing occasionally, until needed.
  • In a small bowl, mix tamari and wasabi paste, adjusting the spiciness to your liking. Add almonds and toss to coat evenly. Let sit for 15 minutes for the flavors to meld. Remember to save 2 teaspoons of the tamari mixture for later.
  • First, preheat your oven to 200C/180C fan-forced and line a large baking tray with parchment paper. Spread the almonds in a single layer on the tray and sprinkle them with sugar. Roast in the oven for about 5 minutes until the almonds are toasted and the liquid has evaporated. Once done, let them cool down before roughly chopping them.
  • Combine cucumber mixture, reserved tamari mixture, edamame, onion, and rice in a large bowl. Season with pepper and toss to mix well.
  • Spread the fragrant rice mixture elegantly on a serving platter, layer with creamy avocado slices, zesty ginger, and crunchy almonds, then generously sprinkle with nutty sesame seeds before serving to enjoy.

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