• 30minutes
  • 350calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B3
MineralsSelenium, Natrium, Fluorine, Calcium, Sulfur, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2-2 cups brown rice or 1 1/2-2 cups white rice

  2. salt & freshly ground black pepper

  3. 1/2 cup scallion , chopped

  4. 1 small red bell peppers or 1 small yellow bell pepper , cored seeded and chopped

  5. 1/4 cup celery , finely chopped

  6. 1/4 cup carrot , finely chopped

  7. 1 cup firm tofu , preferably baked

  8. 6 tablespoons miso

  9. 3/4 cup warm water or 3/4 cup sake

  10. 1 teaspoon sugar

  11. 1 tablespoon mirin or 1 tablespoon honey

  12. 1 tablespoon rice vinegar (to taste)

  13. 2 sheets nori , lightly toasted

  14. 2 tablespoons black sesame seeds or 2 tablespoons white sesame seeds, toasted

Instructions Jump to Ingredients ↑

  1. Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. 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 nor over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate up to a day, bringing salad back to room temperature before serving.


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