Teriyaki chicken rice salad
Healthy, fragrant and authentic Japanese teriyaki chicken rice salad.
- 35 mins cooking
- Serves 2
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Ingredients
Teriyaki chicken rice salad
- 1/2 cup (100g) sushi rice
- 3/4 cup (180ml) water
- 2 tablespoon rice vinegar
- 2 tablespoon teriyaki sauce
- 2 centimetre piece fresh ginger (10g), grated
- 1 cup (160g) shredded skinless cooked chicken
- 1 lebanese cucumber (130g), seeded, chopped finely
- 1 carrot (120g), cut into matchsticks
- 60 gram baby spinach leaves
- 2 teaspoon sesame seeds, toasted
- 1/2 sheet toasted seaweed (nori), shredded finely
Method
Teriyaki chicken rice salad
- 1Rinse rice under cold running water until water runs clear; drain well.
- 2Combine rice and the water in small saucepan, cover; bring to the boil. Reduce heat; simmer, covered, about 10 minutes or until rice is tender. Remove from heat; stand rice, covered, until cold.
- 3Combine rice with vinegar, sauce and ginger in large bowl. Add chicken, cucumber, carrot, spinach and seeds; toss gently to combine. Season to taste. Serve rice salad sprinkled with seaweed.