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

PreviousNext

Main Dish

2 servings

Very Easy

45 min

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

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

You may like

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.

Questions

Photos of members who cooked this recipe