Name: Japanese-style rice and pickled vegetable salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Cuisine: japanese
Ingredients: 1 small carrot, cut into matchsticks; 1 Lebanese cucumber, seeded, cut into matchsticks; 62.50 ml rice wine vinegar; 20.00 gm caster sugar; 300.00 gm sushi rice, rinsed well, drained; 3 green onions, thinly sliced diagonally; 60g mixed salad leaves; 24.00 gm sesame seeds, toasted; 21.00 gm lemon juice; Pickled ginger, to serve

Japanese-style rice and pickled vegetable salad

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

Quick and simple Japanese rice and pickled vegetable salad.

Ingredients:

1 small carrot, cut into matchsticks
1 Lebanese cucumber, seeded, cut into matchsticks
62.50 ml rice wine vinegar
20.00 gm caster sugar
300.00 gm sushi rice, rinsed well, drained
3 green onions, thinly sliced diagonally
60g mixed salad leaves
24.00 gm sesame seeds, toasted
21.00 gm lemon juice
Pickled ginger, to serve

Instructions:

Combine carrot, cucumber, vinegar, and sugar in a small glass or ceramic bowl. Let sit for 1 hour to enhance flavors, stirring every 15 minutes.
Start by giving the rice a refreshing rinse under cold water. Then, cook following the absorption method as per the packet instructions until tender. Once cooked, rinse the rice under cold water again and drain it well. Let it cool for 10 minutes before serving.
In a large bowl, combine rice, green onion, salad leaves, sesame seeds, undrained carrot mixture, and lemon juice. Season with salt and pepper, then gently toss to mix. Serve salad with a sprinkle of pickled ginger on top.

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