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Namasu Rice Salad with Pickled Veggies

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
110 min
SERVINGS
6 servings
Lunch Canadian
Namasu Rice Salad with Pickled Veggies
Ingredients
  • 1/4 cup rice vinegar
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1 cup matchstick-cut carrots
  • 1 cup matchstick-cut daikon radish
  • 2 cups water
  • 1 cup basmati rice
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons grated ginger
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon chile paste (such as sambal oelek), or to taste
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts
  • 2 green onions, thinly sliced
Instructions
1
Combine rice vinegar, sugar, and a pinch of salt in a bowl; mix until smooth. Add sliced carrots and radish to the bowl, stirring until they are evenly coated with the dressing. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, allowing the flavors to meld together for at least an hour. Drain the mixture.
2
In a saucepan, bring water and rice to a rolling boil. Gradually reduce the heat to a low simmer, cover the saucepan, and cook until the rice is tender and has absorbed all the liquid, taking about 20 to 25 minutes. Transfer the cooked rice to a baking sheet and let it cool down to room temperature.
3
In a separate bowl, whisk together vegetable oil, fresh lime juice, grated ginger, sesame oil, minced garlic, and chile paste. Add the cooked rice to this bowl along with the drained carrot mixture, chopped cilantro, peanuts, and green onions. Mix everything together until it's well-coated with the dressing. Serve the salad warm or chilled