Best 9 Japanese Style Rice Salad Recipes

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In the realm of culinary delights, Japanese style rice salad stands out as a harmonious blend of textures, flavors, and colors. This vibrant dish, with its distinct umami taste and refreshing crunch, has captivated taste buds worldwide. Whether you're a seasoned home cook or just starting your culinary journey, creating the perfect Japanese style rice salad can be a rewarding and enjoyable experience. Join us as we delve into the world of Japanese style rice salad, uncovering the secrets behind its irresistible charm.

Let's cook with our recipes!

JAPANESE-STYLE RICE SALAD



Japanese-Style Rice Salad image

Whether it's tender and tasty short-grain, astonishingly fragrant basmati or superchewy red, brown and black varieties, rice is one salad ingredient that does not deteriorate when dressed. It absorbs and thrives on the addition of liquids.

Provided by Mark Bittman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h

Yield 4 to 8 serving

Number Of Ingredients 14

1 1/2 to 2 cups short-grain brown or white rice
Salt and freshly ground black pepper
1/2 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded and chopped
1/4 cup finely chopped or shredded celery
1/4 cup finely chopped or shredded carrot
1 cup firm tofu, preferably baked, optional
6 tablespoons miso paste
3/4 cup warm water or sake
1 teaspoon sugar
1 tablespoon mirin or honey
1 tablespoon rice vinegar, or more to taste
2 sheets of nori, lightly toasted
2 tablespoons black or white sesame seeds, toasted

Steps:

  • Cook rice in abundant salted water, as you would pasta, until it's just done; white rice will take 10 to 15 minutes, brown 30 or a little longer. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
  • Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl, and whisk together. Taste, and add more vinegar and a pinch of salt, if needed.
  • Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
  • Crumble nori over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature, or refrigerate for up to a day, bringing salad back to room temperature before serving.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 2 grams, Carbohydrate 55 grams, Fat 3 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 645 milligrams, Sugar 2 grams

JAPANESE CUCUMBER SALAD



Japanese Cucumber Salad image

Make and share this Japanese Cucumber Salad recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 cups thinly sliced cucumbers (Japanese, English, or regular)
1/2-1 teaspoon salt (to taste)
1/4 teaspoon pepper
1 tablespoon sugar (or slightly less honey)
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds

Steps:

  • If using English or regular cucumbers, they need to be peeled, cut lengthwise, seeded and sliced into thin half moons.
  • In a large bowl, combine cucumbers, salt and pepper, mix well.
  • Add sugar(or honey), soy sauce, rice wine vinegar and sesame oil and mix well.
  • Sprinkle with sesame seeds and mix.
  • Let marinate for 20 minutes before serving.
  • Adjust seasonings before serving.

THE WORLD OF RICE SALADS



The World of Rice Salads image

This easy basic recipe for rice salad comes from Mark Bittman's How to Cook Everything Vegetarian. Turning it into an side dish for Japanese, Mexican, or Indian dinners is as simple as following one of the many variations.

Provided by Mark Bittman

Categories     Rice     Salad     Potluck     Side     Citrus     Vegetarian     Vegan     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield Serves 4

Number Of Ingredients 8

3 to 4 cups cooked rice, cooled
1/4 cup chopped scallion
1 small or 1/2 large red or yellow bell pepper, cored, seeded, and chopped
1/2 cup chopped celery
1/2 cup chopped carrot
1/4 to 1/2 cup Vinaigrette, made with extra virgin olive oil and red wine vinegar, plus more as needed
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper

Steps:

  • Put the rice and all the vegetables in a large bowl. Drizzle with vinaigrette and use two big forks to combine, fluffing the rice and tossing gently to separate the grains.
  • Stir in the parsley, taste, and adjust the seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate for up to a day, bringing the salad back to room temperature before serving.
  • Variations:
  • Rice Salad, Japanese Style: Use brown or white short-grain rice. Halve the amount of celery and carrot and finely chop them or shred them on a grater. Add 1 cup cubed firm tofu (preferably baked). Instead of the vinaigrette, toss with 1/4 cup or so of Simple Miso Dipping Sauce (made by whisking together 6 tablespoons miso paste, 3/4 cup warm water or sake, 1 teaspoon sugar, 1 tablespoon mirin or honey, 1 tablespoon rice vinegar plus more to taste, and salt to taste). Instead of the parsley, crumble 2 sheets of nori over the rice salad and sprinkle with 2 tablespoons black or white sesame seeds.
  • Rice Salad, Mexican Style: Long-grain or medium-grain, white or brown, all work well here. When blending the vinaigrette, add 1 tablespoon chili powder and 2 tablespoons Mexican crema or mayonnaise. Instead of celery and carrot, add 1 cup chopped fresh tomato. Substitute chopped fresh cilantro for the parsley and, at the same time, add 2 chopped hard-cooked eggs and chopped jalapeño chiles if you like. Serve with lime wedges.
  • Rice Salad, Indian Style: Use brown or white basmati rice. When making the vinaigrette, use rice wine vinegar, replace the oil with coconut milk, and add 1 tablespoon curry powder, or more to taste. Instead of the bell pepper, celery, and carrot, add 1/2 cup each cubed cooked potato, cooked cauliflower florets, and green peas (cooked frozen are fine). Substitute cilantro for the parsley.
  • Citrus Rice Salad: Use any rice. Instead of red wine vinegar, make the vinaigrette with freshly squeezed citrus juice-choose from lemon, lime, orange, blood orange, tangerine, pink grapefruit, or a combination. Whatever you use, add 2 tablespoons of the grated zest and 1 tablespoon of sugar or honey to the blender. Do not include the scallion or the vegetables. (You might want to use a little less dressing.) Instead of the parsley, use mint if you like. A handful of chopped almonds or pecans make a nice addition.
  • Tomato Rice Salad: Use any kind of brown or white rice. When making the vinaigrette, eliminate the vinegar and add 1 medium tomato to the blender. Instead of the scallion and other vegetables, add 2 cups chopped fresh tomato (a mixture of heirloom varieties is nice).Instead of the parsley, use chopped fresh basil or mint, or 1/4 cup chopped fresh chives, chervil, dill, or about a tablespoon of fresh thyme leaves.

ASPARAGUS SALAD, JAPANESE-STYLE



Asparagus Salad, Japanese-Style image

Here, ribbons of raw asparagus are simply dressed with a nutty vinaigrette of toasted sesame seeds, sesame oil and rice vinegar.

Provided by Mark Bittman

Categories     salads and dressings, appetizer, side dish

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 5

1 1/2 to 2 pounds asparagus, not too skinny
1 tablespoon sesame seeds
1 teaspoon sesame oil
2 teaspoons rice vinegar, or to taste
Salt and pepper to taste

Steps:

  • Cut off the woodsy bottoms of the asparagus spears; discard. Cut off the flower ends and set aside.
  • Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one. Set aside. Cut the remaining stalks crosswise into 1/4-inch rounds. Combine ribbons, sliced rounds and tips in a bowl.
  • Toast the sesame seeds in a small dry skillet over medium-heat, shaking occasionally until they color and begin to pop, but remove from heat before they burn. Combine the seeds with sesame oil, rice vinegar, salt and pepper in a small bowl. Taste and adjust as necessary. Spoon over the asparagus and toss gently.

Nutrition Facts : @context http, Calories 65, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 477 milligrams, Sugar 4 grams

JAPANESE-STYLE RICE SALAD



Japanese-Style Rice Salad image

Found several interesting looking rice salads in the NY Times on July 30, 2008 by Mark Bittman (the minimalist). He says rice salads are among the few salads that don't deteriorate after the dressing is added, so they can be dressed minutes or hours ahead. He recommends that you cook the rice a bit in advance, and dress it before it gets too cold. He also recommends that you cook the rice like a pasta, in abundant salted water (for between 15 and 45 minutes, depending on the rice) and then drain it and dress it when the rice is cool enough to handle. Cooking time is for white rice.

Provided by Kumquat the Cats fr

Categories     Rice

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 14

1 1/2-2 cups brown rice or 1 1/2-2 cups white rice
salt & freshly ground black pepper
1/2 cup scallion, chopped
1 small red bell peppers or 1 small yellow bell pepper, cored seeded and chopped
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
1 cup firm tofu, preferably baked (optional)
6 tablespoons miso
3/4 cup warm water or 3/4 cup sake
1 teaspoon sugar
1 tablespoon mirin or 1 tablespoon honey
1 tablespoon rice vinegar (to taste)
2 sheets nori, lightly toasted
2 tablespoons black sesame seeds or 2 tablespoons white sesame seeds, toasted

Steps:

  • Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.
  • Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl and whisk together. Taste and add more vinegar and a pinch of salt if needed.
  • Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.
  • Crumble nor over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate up to a day, bringing salad back to room temperature before serving.

Nutrition Facts : Calories 350.1, Fat 5.8, SaturatedFat 1, Sodium 964.1, Carbohydrate 65.3, Fiber 5.3, Sugar 4.7, Protein 9.7

JAPANESE-STYLE RICE SALAD



Japanese-Style Rice Salad image

Provided by Vegetarian Times Editors

Categories     Sides & Salads

Yield 6

Number Of Ingredients 14

1 8-oz. pkg. three-grain tempeh, cut into 1/2-inch cubes
1/4 cup tamari or reduced-sodium soy sauce
1/8 tsp. wasabi powder
2 Tbs. dark sesame oil
1 cup uncooked long-grain brown rice
1/2 tsp. coarse salt
1 cup fresh corn kernels (from 2 ears)
3 Tbs. rice vinegar
1 Tbs. mirin
5 small button mushrooms, thinly sliced (3/4 cup)
4 radishes, julienned
3 bunches watercress
3 small carrots, julienned
1 medium daikon radish, julienned

Steps:

  • In medium saucepan, bring 2 inches water to boil over high heat. Place steamer basket in saucepan, add tempeh, cover and steam 20 minutes. Meanwhile, in large bowl, mix tamari, wasabi powder if using, and sesame oil. Add hot tempeh and mix well to coat. Set aside to marinate while preparing rice. In medium saucepan, bring 2 cups water to a boil. Add rice and salt and return to a boil. Cover, reduce heat to low and simmer until water is absorbed, about 35 minutes. Preheat oven to 375°F. Remove rice from heat and let stand, covered, 10 minutes. Transfer rice to large bowl and fluff with fork. Drain tempeh; spread on baking sheet. Bake, stirring occasionally, until lightly browned on all sides, about 25 minutes. Bring small saucepan of water to a boil. Add corn, cover and cook 2 minutes. Drain, rinse under cold running water and drain well. Set aside. In small bowl, whisk together vinegar and mirin. Gradually pour mixture over rice while still slightly warm and mix gently to combine. When rice reaches room temperature, add corn, mushrooms, radishes and tempeh and toss to blend. Break thick stems off watercress; discard. Break remaining watercress in half, wash, then dry thoroughly in salad spinner or with paper towels. In large bowl, toss watercress with Peanut-Miso Dressing. Place rice salad and watercress on individual serving plates; garnish with carrots and daikon. Alternatively, if salad is part of a buffet, place rice salad and watercress side by side on large serving platter; arrange carrots and daikon on separate plate.

Nutrition Facts : Calories 317 calories

FAMOUS JAPANESE RESTAURANT-STYLE SALAD DRESSING



Famous Japanese Restaurant-Style Salad Dressing image

This Japanese salad dressing is easy and flavorful.

Provided by MARBALET

Categories     Salad Dressings

Time 10m

Yield 14

Number Of Ingredients 13

½ cup minced onion
½ cup peanut oil
⅓ cup rice wine vinegar
2 tablespoons water
2 tablespoons minced fresh ginger root
2 tablespoons minced celery
2 tablespoons ketchup
4 teaspoons soy sauce
2 teaspoons white sugar
2 teaspoons lemon juice
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Combine minced onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt, and pepper in a blender. Blend until all ingredients are well-pureed, about 30 seconds.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 3.3 g, Fat 7.7 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.3 g, Sodium 313.8 mg, Sugar 2.6 g

JAMBALAYA RICE SALAD



Jambalaya Rice Salad image

My cold rice salad has a little hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give the dish bright colors and a delightful texture. -Karen Rahn, Hixon, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups uncooked long grain rice
2 tablespoons olive oil
2 cups cubed fully cooked ham
1/3 cup chopped onion
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
1/3 cup red wine vinegar
1-1/2 pounds peeled and deveined cooked shrimp (31-40 per pound)
2 celery ribs, thinly sliced
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 pint cherry tomatoes, halved
2 green onions, sliced

Steps:

  • Prepare rice according to package directions; cool. In a large skillet, heat oil over medium heat. Add ham and onion; cook and stir until onion is tender, about 5 minutes. Add next 6 ingredients; cook and stir 2 minutes. Remove from heat; stir in vinegar., Combine rice, ham mixture, shrimp, celery and peppers. Refrigerate, covered, at least 2 hours. Add tomatoes; toss to combine. Sprinkle with green onions.

Nutrition Facts : Calories 309 calories, Fat 7g fat (1g saturated fat), Cholesterol 150mg cholesterol, Sodium 709mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic exchanges

ARMENIAN-STYLE POTATO SALAD



Armenian-Style Potato Salad image

Potato salad is the first food I remember eating, so I really do have a deep emotional attachment, but every so often, I crave something completely different-and this Armenian-style potato salad is completely different. And completely delicious. And, unlike American-style, completely safe left on a sunny picnic table for hours. Serve drizzled with more olive oil and garnished with more fresh mint.

Provided by Chef John

Categories     No Mayo Potato Salad

Time 3h30m

Yield 8

Number Of Ingredients 14

3 pounds Yukon Gold potatoes, peeled, quartered, and sliced into 1/4-inch pieces
1 tablespoon kosher salt, or more to taste
1 tablespoon dried mint, divided
½ cup mild olive oil, divided
1 large red onion, diced
½ cup diced red bell pepper
2 cloves garlic, minced
⅓ cup lemon juice, or more to taste
½ cup thinly sliced green onions
¼ cup chopped fresh mint
2 tablespoons chopped fresh Italian parsley
¼ teaspoon freshly ground black pepper
¼ teaspoon Aleppo chili flakes
1 pinch cayenne pepper

Steps:

  • Transfer sliced potatoes into a large pot with enough cold water to cover the potatoes by a couple of inches. Stir in 1 rounded tablespoon kosher salt and 2 ½ teaspoons dried mint. Bring to a boil over high heat. Reduce heat to medium and let cook until tender, about 15 minutes, checking every 5 to 6 minutes for doneness. Drain well.
  • Transfer cooked potatoes to a large mixing bowl and let cool slightly.
  • While potatoes cool, heat ¼ cup olive oil in a skillet over medium-high heat. Add red onion, red bell pepper, garlic, and a pinch of salt; cook and stir for just 1 minute. Turn off the heat and stir in remaining dried mint.
  • Drizzle freshly squeezed lemon juice into potatoes and toss gently with a spatula. Add green onions, red onion mixture, remaining olive oil, fresh mint, fresh parsley, salt to taste, black pepper, chili flakes, and cayenne. Mix with a spatula until combined.
  • Cover with plastic wrap and refrigerate until chilled and flavors have melded, 3 to 4 hours.
  • Unwrap; stir, taste, and adjust seasonings as needed to personal tastes. The salad almost always needs more salt stirred in once it's tasted after being chilled. Serve.

Nutrition Facts : Calories 271.7 calories, Carbohydrate 34.9 g, Fat 13.8 g, Fiber 3.6 g, Protein 4.2 g, SaturatedFat 1.9 g, Sodium 734.2 mg

Tips:

  • Use high-quality Japanese rice: This will ensure the salad has a light and fluffy texture.
  • Rinse the rice thoroughly before cooking: This will remove any excess starch and help prevent the rice from becoming sticky.
  • Cook the rice according to the package directions: Different types of rice may require different cooking times, so be sure to follow the instructions on the package.
  • Let the rice cool completely before assembling the salad: This will help prevent the rice from becoming mushy.
  • Use fresh vegetables: This will give the salad the best flavor and texture.
  • Add a variety of vegetables to the salad: This will make the salad more colorful and nutritious.
  • Use a light and flavorful dressing: This will help the flavors of the rice and vegetables shine through.
  • Serve the salad immediately: This will ensure the salad is at its best.

Conclusion:

Japanese-style rice salad is a delicious and refreshing dish that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own personal preferences. With its combination of fluffy rice, fresh vegetables, and light dressing, Japanese-style rice salad is a healthy and flavorful dish that is sure to please everyone at your table.

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