This delicious Japanese-style rice and pickled vegetable salad is quick and simple.
- Place carrot, cucumber, vinegar and sugar in a small glass or ceramic bowl. Set aside for 1 hour to allow flavours to develop, stirring every 15 minutes.
- Rinse rice under cold water. Cook rice, using absorption method, following packet directions until tender. Rinse under cold water. Drain well. Cool for 10 minutes.
- Transfer rice to a large bowl. Add green onion, salad leaves, sesame seeds, undrained carrot mixture and lemon juice. Season with salt and pepper. Toss gently to combine. Serve salad topped with pickled ginger.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set