Teriyaki Brown Rice Salad
Prep time: 
Cook time: 
Total time: 
Serves: 6
A healthy, hearty grain salad with lots of crunchy vegetables, avocado, and a sweet and salty teriyaki dressing.
  • 1½ cups short grain brown rice
  • 3 1⁄2 tablespoons soy sauce (or use gluten free Tamari)
  • 3 1⁄2 tablespoons mirin
  • 3 1⁄2 tablespoons sake or shaoxing wine
  • 1 tablespoons sugar
  • 1 cup cilantro (or parsley if you like), leaves and tender stems, plus more for garnish
  • ½ cup unsalted roasted peanuts, roughly chopped
  • ¼ cup pickled shallots, diced (optional)
  • 4 scallions, thinly sliced
  • 4 radishes, thinly sliced
  • ½ English cucumber, seeded and diced
  • 2 avocados, peeled, pitted, and thinly sliced
  • Zest and juice of 1 lime
  1. Rinse rice in a strainer under cold running water for 30 seconds. Bring a large pot of water to a boil in a large pot over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Drain the rice in a colander; rinse it with cold water and let cool to room temperature.
  2. Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium-high; cook until sugar has dissolved and sauce has thickened slightly, 5-7 minutes. Let cool for a few minutes.
  3. Combine rice, teriyaki sauce, cilantro, peanuts, shallots, scallions, cucumber, and zest and juice in a bowl; Gently stir in avocado. Transfer to a serving platter and garnish with extra cilantro.
Recipe by Nerds with Knives at https://nerdswithknives.com/teriyaki-brown-rice-salad-avocado/