Japanese rice salad with green chilli dressing

  • 30 mins cooking
  • Serves 4
  • Print


Japanese rice salad with green chilli dressing
  • 2 cup (400g) japanese-style sushi rice
  • 3 cup (750ml) water
  • 1/2 teaspoon sesame oil
  • 1/3 cup (80ml) rice wine vinegar
  • 2 tablespoon white (granulated) sugar
  • 1 lebanese cucumber (130g), seeded, sliced thinly
  • 1 medium carrot (120g), cut into matchsticks
  • 1 sheet nori (toasted seaweed), halved, sliced finely
  • 1 tablespoon toasted sesame seeds
Chilli dressing
  • 1 fresh long green chilli, sliced finely
  • 1 tablespoon peanut oil
  • 2 tablespoon rice wine vinegar, extra


Japanese rice salad with green chilli dressing
  • 1
    Wash rice with cold water until water runs clear; drain well.
  • 2
    Combine rice, the water and sesame oil in 2.5-litre (10-cup) rice cooker; secure lid. Cook, stirring occasionally, about 15 minutes or until cooker automatically switches to keep warm; stand 15 minutes. Cool to room temperature.
  • 3
    Combine vinegar and sugar in small bowl; stir until sugar dissolves. Pour mixture over rice; mix well. Season to taste.
  • 4
    To make green chilli dressing; combine chilli, peanut oil and extra vinegar in small jug.
  • 5
    Serve rice topped with cucumber and carrot; drizzle with chilli vinegar mixture. Sprinkle with nori and sesame seeds.


Use kitchen scissors to cut nori into fine strips. Recipe not suitable to freeze.

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