Brown Rice Salad with Avocado

A fresh, healthful salad to enjoy with the beginnings of Spring.

1 cup short grain brown rice

Sea salt, to taste

3 1/2 tbsp dark soy sauce

3 1⁄2 tbsp. mirin

3 1⁄2 tbsp. sake

1 tbsp. sugar

1 cup cilantro leaves and tender stems, plus more for garnish

1⁄2 cup peanuts, toasted and roughly chopped

1⁄4 cup pickled ginger, thinly sliced

4 scallions, thinly sliced

2 avocados, peeled, pitted, and thinly sliced

1 English cucumber, peeled, seeded, halved lengthwise and sliced into 1⁄4” pieces

Zest and juice of 1 lime

  1. Bring 12 cups water to a boil in a large pot over high heat. Add rice and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink, and let cool.
  2. To make teriyaki sauce, combine soy sauce, mirin, sake, and sugar in a 2-qt saucepan over medium-high heat, and cook until sugar has dissolved, about 3-5 minutes. Let cool.
  3. Combine rice, teriyaki sauce, cilantro, peanuts, ginger, scallions, avocados, cucumber, and zest and juice in a bowl; transfer to a serving platter and garnish with cilantro.
Original recipe found at saveur.com
  Print Recipe

Do you have an idea for the next great Creation? We’d love to hear from you!

Click Here