Namasu Rice Salad with Pickled Daikon Radish and Carrots Recipe

Namasu Rice Salad with Pickled Daikon Radish and Carrots Recipe

  • 1/4 cup rice vinegar
  • 2 tablespoons white sugar
  • 1/2 teaspoon salt
  • 1 cup matchstick-cut carrots
  • 1 cup matchstick-cut daikon radish
  • 2 cups water
  • 1 cup basmati rice
  • Dressing:
  • 1 1/2 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • 2 teaspoons grated ginger
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon chile paste (such as sambal oelek), or to taste
  • 1/2 teaspoon salt
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts
  • 2 green onions, thinly sliced
  1. Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.
  2. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.
  3. Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.
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