Name: Japanese rice salad with green chilli dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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