Brown Rice Salad with Avocado
A fresh, healthful salad to enjoy with the beginnings of Spring.
1 cup short grain brown rice
Sea salt, to taste
3 1/2 tbsp dark soy sauce
3 1⁄2 tbsp. mirin
3 1⁄2 tbsp. sake
1 tbsp. sugar
1 cup cilantro leaves and tender stems, plus more for garnish
1⁄2 cup peanuts, toasted and roughly chopped
1⁄4 cup pickled ginger, thinly sliced
4 scallions, thinly sliced
2 avocados, peeled, pitted, and thinly sliced
1 English cucumber, peeled, seeded, halved lengthwise and sliced into 1⁄4” pieces
Zest and juice of 1 lime
- Bring 12 cups water to a boil in a large pot over high heat. Add rice and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink, and let cool.
- To make teriyaki sauce, combine soy sauce, mirin, sake, and sugar in a 2-qt saucepan over medium-high heat, and cook until sugar has dissolved, about 3-5 minutes. Let cool.
- Combine rice, teriyaki sauce, cilantro, peanuts, ginger, scallions, avocados, cucumber, and zest and juice in a bowl; transfer to a serving platter and garnish with cilantro.