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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

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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.

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