Sunday, 15 Sep 2019
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Sesame Rice Salad

Sesame Rice Salad

I almost always have a large bowl of cooked brown rice on hand at home.  My husband is a big fan of rice and we usually have Crispy Fried Rice for dinner at least once a week.  I had a bit of leftover rice left at the end of the week and threw together this delicious cold salad.  For a bit of fun I decided to take half of the recipe and make it into cute bite sized rice balls.  This salad is also super yummy wrapped in a Nori wrap.  Any way you serve it it’s sure to be delicious.

Sarah

Ingredients:

  • 3 cups cooked brown rice
  • 2 green onions, finely sliced
  • 1 tbsp black sesame
  • 1/2 tbsp white sesame
  • 1 1/2 tbsp toasted sesame oil
  • 1/4 cup chopped Tamari Roasted Almonds
  • 2 tbsp low sodium tamari, soy sauce or coconut aminos
  • 1/4 cup diced avocado
  • 1/2 cup diced cucumber

Preparation:

  1. Place all the ingredients in a large bowl and combine until thoroughly mixed.

    Sesame Rice Salad

    Place a small amount of the rice mixture into a plastic baggie and add either a diced avocado or cucumber.

  2. To make into rice balls, mix together all the ingredients except the avocado and cucumber.  Place a small amount of the rice mixture into a small plastic baggie and place a piece of avocado or cucumber in the center.

    Sesame Rice Salad

    Gather the plastic baggie together and twist at the base to form your rice ball.

  3. Gather the plastic bag together and twist at the base.  Carefully remove the rice ball from the plastic baggie and repeat with the remaining rice.

Nutritional Info:

Makes approximately 4 cups of salad.

Serving size 1 cup.

Nutritional info not available at this time.

Notes:

Leftover salad can be stored in an airtight container in the fridge for up to 3 days.

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Recipe Name
Sesame Rice Salad
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