Warm Mushroom Salad with Crispy Rice and Nori Vinaigrette
Serves 1
Directions
- 1Combine day-old rice, sesame seeds, oil, and salt in a bowl.
- 2Spread the rice mixture onto a baking sheet.
- 3Roast until nice and crispy.
- 4Add nori, garlic, ginger, miso, rice vinegar, soy sauce, sugar, and neutral oil into a blender.
- 5Blend until smooth.
- 6Add brown beach mushrooms into a dry pan.
- 7Let the natural liquids dry out.
- 8Add some oil and a pinch of salt.
- 9Cook until browned.
- 10Transfer the cooked mushrooms to a bowl with arugula.
- 11Add the crispy rice.
- 12Pour the dressing over the salad.
- 13Mix everything thoroughly.
- 14Stack the salad nicely and high on a plate.
- 15Top it off with some scallions.
Ingredients
- Day old rice
- Sesame seeds
- Oil
- Salt
- Nori
- Garlic
- Ginger
- Miso
- Rice vinegar
- Soy sauce
- Sugar
- Neutral oil
- Brown beach mushrooms
- Arugula
- Scallion
Equipment
BowlPanBlenderBaking sheet
Related recipes
Japanese-inspired potato salad
Japanese · Salad
Mapo Tofu and Smashed Cucumber Salad
Japanese · Salad
Roasted Broccoli Salad with Creamy Garlic-Miso Dressing
Japanese · Salad
Crispy Noodle Salami Crunch Salad
Japanese · Salad
Crispy Rice Salmon Salad
Japanese · Salad
10-Minute Chinese Chicken Chopped Salad
Japanese · Salad10m
Karaage Chicken with Wasabi Mayo and Cucumber Slaw
Japanese · Salad
Crispy Rice Spicy Mayo Salmon Salad
Japanese · Salad
Salade de Riz Croustillant
Japanese · Salad30m
Japanese Home Cooking Potato Salad
Japanese · Salad
Spicy Salmon Crispy Rice Salad
Japanese · Salad
Hibachi Ginger Salad Dressing
Japanese · Salad