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Rice and avocado salad with wasabi dressing

Rice and avocado salad with wasabi dressing

By Rachel Ahn
20’ Prep time
25’ Cook time
45’ Total time
457 Calories
4 Serving

Summary

The sweet notes of mirin rice wine help to bring out the unique umami flavour of the dish. a delicate and sweet salad which is perfect for summer.
Rachel Ahn 0 Followers

Step by Step

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Step 1

Cook the rice for 20 minutes, according to packet instructions. Add the peas and cook for a further 3 –5 minutes or until the rice is tender. Drain, refresh in cold water and tip into a large bowl.
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Step 2

Add the diced avocado, radishes, cucumber, mixed seeds and goat’s cheese and toss together.
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Step 3

In a small bowl, whisk together the wasabi powder with 2 tsp cold water and leave for 2 minutes for the flavours to intensify. Stir in the mirin, sesame oil and seasoning then pour over the salad and mix together. Serve straightaway.

Ingredient

  • Cucumber
    Cucumber
    1
  • Frozen peas
    Frozen peas
    100 grams
  • Radishes
    Radishes
    40 grams
  • Toasted sesame oil
    Toasted sesame oil
    1 tbsp
  • Goats cheese
    Goats cheese
    100 grams
  • Mixed seeds
    Mixed seeds
    2 tbsp
  • Brown basmati, red camargue and wild rice
    Brown basmati, red camargue and wild rice
    200 grams
  • Ripe avocado
    Ripe avocado
    1
  • Wasabi
    Wasabi
    1.5 tsp
  • Cooks' ingredients rice wine mirin
    Cooks' ingredients rice wine mirin
    1 tbsp

Nutrition Facts

View nutrition facts
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