It’s easy to make. Add plenty of fresh vegetables in hand and use your favourite salad dressing to season if you like. I always add ‘Edamame’ (young soy beans) for crunchy texture and protein. This can be a perfect complete meal.


4 Servings


Cooked Rice 500g *Japanese Short Grain Rice (Sushi Rice) recommended
Cucumber 1/2 Continental OR 1 Lebanese
Capsicum 1
Red Onion 1/4 *finely chopped
Corn Kennels 1/2 cup
Cooked Edamame removed from pods 1/2 cup
Olives 8 *pitted, halved
*Other Suggestions: Tomato, Semi-dried Tomatoes, Lettuce, Beans, Celery, Peas, Carrot, etc.

Dressing Ingredients

Rice Vinegar / White Wine Vinegar 2 tablespoons
Olive Oil 1 to 2 tablespoons
Salt 1/2 teaspoon
Sugar 1/2 to 1 teaspoon
Freshly Cracked Pepper
Dijon Mustard 1 teaspoon *optional

  1. Cut up all vegetables into small pieces. Add a pinch of Salt and toss and mix.

  2. Place all vegetables and the dressing ingredients in a large bowl and mix to combine. If you use frozen peas and corn, you don’t need to thaw them.

  3. Add the cooked Rice, still warm is fine, and mix well and serve OR cool completely before serve.