Teriyaki chicken rice salad

Healthy, fragrant and authentic Japanese teriyaki chicken rice salad.

  • 35 mins cooking
  • Serves 2
  • Print


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


Teriyaki chicken rice salad
  • 1
    Rinse rice under cold running water until water runs clear; drain well.
  • 2
    Combine 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.
  • 3
    Combine 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.

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