Ingredients
Scale
- 1 cup cooked rice
- 1 cup edamame, shelled
- 1 cucumber, diced
- 1/2 cup bell pepper, diced
- 1/4 cup green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- Salt and pepper, to taste
- Snack size seaweed sheets (optional), to serve
Instructions
- In a large bowl, combine the cooked rice, edamame, diced cucumber, bell pepper, and sliced green onions.
- In a small bowl, whisk together the soy sauce, sesame oil, and rice vinegar until well combined.
- Pour the dressing over the salad, mixing until everything is well coated.
- Season with salt and pepper to taste, adjusting flavors as desired.
- Serve immediately with a spoon or with snack-size seaweed sheets for added crunch and flavor.
Notes
Use cold rice for the best texture. You can replace edamame with chickpeas for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 400mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg