Japanese-style rice salad from The Minimalist at The New York Times by Mark Bittman

  • scallions
  • sesame seeds
  • red bell peppers
  • carrots
  • celery
  • miso paste
  • rice vinegar
  • mirin
  • nori
  • short grain rice
  • firm tofu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute yellow bell peppers for red bell peppers, and honey for mirin.

  • dedosmagicos on September 30, 2016

    Go easy on the dressing, my salad came out soggy and it was not at all what I expected.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.