Rice salad with vegetables, pumpkin seeds, pickled ginger and nori

Ingredients

• 70-80 g semi-whole long grain rice
• 70-80 black venere rice
• juice of half a lemon
• 4-5 handfuls of fresh peas
• 1 carrot, peeled and diced
• 1 zucchini, cleaned and diced
• 2 small handfuls of pumpkin seeds
• pickled ginger, chopped, to taste
• sesame oil, to taste
• a pinch of whole sea salt
• nori flakes, to taste
• fresh chives, cleaned and chopped, to taste

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Rice salad, easy and quick!

Preparation

• Cook the long grain rice in plenty of boiling, slightly salted water.
• Cook the black venere rice the same way in a separate pan. Make sure the rice is still al dente when you drain it.
• Rinse it under cold running water and transfer it into a salad bowl. Add the lemon juice and some sesame oil and refrigerate until it’s completely cold.
• To assemble your rice salad, take out the rice from the fridge and add all the vegetables, the ginger, some more sesame oil, the salt, the nori flakes and toss.
  
• Top with the chives and serve cool.

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