Recipe

Japanese rice salad with green chilli dressing

Apr 30, 2011 2:00pm
  • 30 mins cooking
  • Serves 4
    • Print
    Print

Ingredients

Japanese rice salad with green chilli dressing
  • 2 cup (400g) japanese-style sushi rice
  • 3 cup (750ml) water
  • 1/2 teaspoon sesame oil
  • 1/3 cup (80ml) rice wine vinegar
  • 2 tablespoon white (granulated) sugar
  • 1 lebanese cucumber (130g), seeded, sliced thinly
  • 1 medium carrot (120g), cut into matchsticks
  • 1 sheet nori (toasted seaweed), halved, sliced finely
  • 1 tablespoon toasted sesame seeds
Chilli dressing
  • 1 fresh long green chilli, sliced finely
  • 1 tablespoon peanut oil
  • 2 tablespoon rice wine vinegar, extra

Method

Japanese rice salad with green chilli dressing
  • 1
    Wash rice with cold water until water runs clear; drain well.
  • 2
    Combine rice, the water and sesame oil in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 15 minutes or until cooker automatically switches to keep warm; stand 15 minutes. Cool to room temperature.
  • 3
    Combine vinegar and sugar in small bowl; stir until sugar dissolves. Pour mixture over rice; mix well. Season to taste.
  • 4
    To make green chilli dressing; combine chilli, peanut oil and extra vinegar in small jug.
  • 5
    Serve rice topped with cucumber and carrot; drizzle with chilli vinegar mixture. Sprinkle with nori and sesame seeds.

Notes

Use kitchen scissors to cut nori into fine strips. Recipe not suitable to freeze.

The Latest from Food To Love