Brown Rice and Avocado Salad
Main Dishes • Pan-Asian
Description
Brown Rice and Avocado Salad
Ingredients
- Round Rice 1 cup
- Salt to taste
- Soy Sauce 3½ tablespoons
- Mirin 3½ tablespoons
- Sake 3½ tablespoons
- Sugar 1 tablespoon
- Cilantro 0 oz
- Roasted Peanuts 0 oz
- Pickled Ginger 0 oz
- Shallots 4 heads
- Avocados 2 pieces
- Cucumber 1 piece
- Lemon Zest 1 tablespoon
- Lemon Juice 1½ tablespoons
Step-by-Step Guide
Step 1
Rinse the rice for about 30 seconds. Bring 12 cups of water to a boil in a large pot over high heat. Add the rice, stir, and cook uncovered for about 30 minutes. Drain the rice in a colander and cool to room temperature.
Step 2
Combine the soy sauce, mirin, sake, and sugar in a small saucepan; heat over high heat, stirring, until the sugar dissolves, about 3 to 5 minutes. Let it cool slightly.
Step 3
Combine the rice, prepared sauce, cilantro, peanuts, ginger, shallots, avocados, cucumber, lemon zest, and lemon juice; transfer to a serving dish and garnish with cilantro.
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