Equipment
Ingredients
Rice Base
- 240 g rice
- 480 ml water
Vegetables and Toppings
- 115 g snow peas, trimmed and halved
- 100 g red pepper, julienned
- 15 g sesame seeds
Dressing
- 3 g garlic, minced
- 15 ml canola oil
- 10 ml toasted sesame oil
- 30 ml white wine vinegar
- 10 ml soy sauce
- black pepper, freshly ground
Nutrition (per serving)
Method
Combine rice and water in a saucepan. Bring to a boil at 100°C (212°F), then reduce heat to low, cover, and simmer for 17 minutes until water is fully absorbed.
Toast the sesame seeds in a toaster oven until they turn golden brown and become fragrant.
Remove the strings from the snow peas, wash them, and slice each pea in half.
Core and seed the red pepper, then cut it into thin julienne strips.
In a serving bowl, whisk together the minced garlic, canola oil, sesame oil, white wine vinegar, and soy sauce.
Add the prepared snow peas and red pepper strips to the dressing and toss until evenly coated.
Incorporate the cooked rice into the vegetable and dressing mixture using a fork to separate the grains.
Garnish the salad with toasted sesame seeds and freshly ground black pepper before serving.
Chef's Notes
- For perfectly cooked rice, ensure you rinse it thoroughly before cooking to remove excess starch, which prevents stickiness.
- Don't overcook the snow peas. A quick blanch or stir-fry will maintain their crisp texture and vibrant green color.
- Toast the sesame seeds just before using them to maximize their nutty aroma and flavor.
- Taste and adjust the dressing before adding it to the salad. You might prefer more vinegar for tang or soy sauce for saltiness.
- Allow the salad to sit for at least 10-15 minutes before serving. This allows the flavors to meld beautifully.
Storage
Refrigerator: 3 days — Store in an airtight container to keep vegetables crisp.
Reheating: Serve cold or at room temperature.
