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.
Cooked Rice 500g *Japanese Short Grain Rice (Sushi Rice) recommended
Cucumber 1/2 Continental OR 1 Lebanese
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.
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
- Cut up all vegetables into small pieces. Add a pinch of Salt and toss and mix.
- 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.
- Add the cooked Rice, still warm is fine, and mix well and serve OR cool completely before serve.