- 1/2 cup NAKANO® Seasoned Rice Vinegar – Roasted Garlic
- 2 tablespoons peanut oil or vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1/2 teaspoon hot chili oil (optional)
- 4 cups cooked, chilled short-grain brown rice
- 1 medium cucumber, seeded and sliced
- 2 green onions, sliced
- 1/2 cup shredded carrots
- 1/3 cup chopped mint
- 1/3 cup chopped basil
- 1/4 cup chopped cilantro
- 1 lime, zested
- In a 1-cup measuring cup, whisk together Nakano seasoned rice vinegar, peanut oil, soy sauce, brown sugar, and if desired, hot chili oil.
- Add remaining ingredients to a large bowl. Pour dressing over and stir to combine.