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 12 tbsp. mirin

3 12 tbsp. sake

1 tbsp. sugar

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

12 cup peanuts, toasted and roughly chopped

14 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 14” 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
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