Japanese-Style Rice Salad

Ingredients

• 1 ½ to 2 cups short-grain brown or white rice
• Salt and freshly ground black pepper
• ½ cup chopped scallion
• 1 small or 1/2 large red or yellow bell pepper, cored, seeded and chopped
• ¼ cup finely chopped or shredded celery
• ¼ cup finely chopped or shredded carrot
• 1 cup firm tofu, preferably baked, optional
• 6 tablespoons miso paste
• ¾ cup warm water or sake
• 1 teaspoon sugar
• 1 tablespoon mirin or honey
• 1 tablespoon rice vinegar, or more to taste
• 2 sheets of nori, lightly toasted
• 2 tablespoons black or white sesame seeds, toasted

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    335 calories; 7 grams fat; 1 gram saturated fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 14 grams protein; 670 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 8 serving

Preparation

1. Cook rice in abundant salted water, as you would pasta, until it’s just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
2. Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
3. Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
4. Crumble nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.