Japanese-style rice and pickled vegetable salad

This delicious Japanese-style rice and pickled vegetable salad is quick and simple.

Recipe «Japanese-style rice and pickled vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 small carrot, cut into matchsticks, 1 Lebanese cucumber, seeded, cut into matchsticks, 1/4 cup rice wine vinegar, 1 tbsp caster sugar, 1 1/2 cups sushi rice, rinsed well, drained , 3 green onions, thinly sliced diagonally, 60g mixed salad leaves, 2 tbsp sesame seeds, toasted , 1 tbsp lemon juice, Pickled ginger, to serve.

Ingredients:

• 1 small carrot, cut into matchsticks 
• 1 Lebanese cucumber, seeded, cut into matchsticks 
• 1/4 cup rice wine vinegar 
• 1 tbsp caster sugar 
• 1 1/2 cups sushi rice, rinsed well, drained 
• 3 green onions, thinly sliced diagonally 
• 60g mixed salad leaves 
• 2 tbsp sesame seeds, toasted 
• 1 tbsp lemon juice 
• Pickled ginger, to serve 

Instructions

1. 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.
2. 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.
3. 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.