Rice Salad with Asian Vegetables, Black Sesame and Wasabi

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Rice Salad with Asian Vegetables, Black Sesame and Wasabi
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
300 grams Basmati rice
salt
3 scallions
4 carrots
1 Nori seaweed
2 Tbsps black Sesame seeds
30 grams pink, pickled ginger
1 Zucchini
300 grams cooked Chicken breasts (skinless)
1 Tbsp Corn oil
1 Tbsp Rice wine vinegar
1 Tbsp light soy sauce
1 Tbsp Lime juice
peppers (freshly ground)
4 Tbsps soybean oil
Wasabi (for serving)

Preparation steps

1.

Combine rice with 600 ml (approximately 2,5 cups) of boiling salted water and cook for about 20 minutes.

2.

Rinse and dry scallions and cut into narrow rings. Peel and grate carrots. Cut nori into strips. Roast sesame seeds in a hot dry skillet, remove and set aside. Cut ginger into wide strips. Rinse and dry zucchini, quarter lengthwise and cut into thin slices. Cut chicken into bite-sized pieces. Heat oil in a pan and sauté chicken, vegetables and ginger for a short time. Remove from heat and stir in rice. Mix rice wine vinegar, soy sauce, lime juice and oil. Season with salt and pepper.  Add sesame seeds. Toss salad with vinaigrette. Serve with wasabi.