This recipe serves 3-4 people
3 cups cooked rice
2 toasted nori sheets, crumbled
1/4 cup sesame seeds
1 cup fresh or frozen green peas or edamame (if frozen, lightly steam them.)
1/4 red bell pepper, diced
mung beans for topping (optional)
Dressing:
toasted sesame oil, 2 Tbsp
maple syrup, 1 tsp
salt, a pinch
rice vinegar, 2 tsps
fresh squeezed ginger juice, about 1 tsp
Directions: Lightly toast the sesame seeds on medium-low heat in a pan, stirring occasionally. Toast until seeds begin to change color. If you have a suribashi or mortal and pestle, you can grind the seeds a bit. Mix together in a bowl the seeds, rice, crumbled nori, peas, and bell pepper. Mix together dressing in a small bowl. To make ginger juice, grate ginger root, about 1/2 handful, and squeeze it in your hand over the bowl. Add dressing to salad and mix. Serve salad and top with some mung beans sprouts.
Here are some other ideas for this recipe!
image sources: http://gracemonzel.files.wordpress.com/
No comments:
Post a Comment