Sticky Rice Salad

Sticky Rice Salad

Sticky Jasmine Rice (Base)

Ingredients:

1½ cups jasmine rice, rinsed well

1¾ cups water

1 tsp sesame oil

1 tsp canola or vegetable oil

1½ tbsp miso paste (white or yellow preferred)

1½ tsp soy sauce

1 tsp sugar

1½ tsp rice vinegar

1 small garlic clove, grated or minced

½ tsp sesame seeds

¼–½ tsp cayenne pepper or chilli flakes (adjust to taste)

Optional: 1 tsp sriracha for a spicy, tangy kick

Instructions:

Cook the rice with the above water ratio, until fluffy and cooked through.

In a small bowl, mix the miso paste with a bit of hot water to dissolve it.

Once the rice is cooked and still warm, fold in all the remaining ingredients, including the miso mixture. Taste and adjust seasoning—add more soy, vinegar, or heat as desired.

Slaw Mix

Ingredients:

2 cups rainbow slaw

½ cup thinly sliced green beans

2 spring onions, thinly sliced

Optional prep: Sprinkle a pinch of salt over the cabbage and green beans, let sit for 10 minutes, then rinse and drain to slightly soften.

Quick Pickled Vegetables

Ingredients:

1 medium carrot, julienned

½ small red or white onion, thinly sliced

¼ cup white or rice vinegar

1 tsp sugar

¼ tsp salt

Instructions:

Mix vinegar, sugar, and salt until dissolved.

Add the veggies and let them pickle for at least 15 minutes while prepping other components.

Sriracha Miso Mayo Dressing

Ingredients:

4 tbsp mayonnaise (can use light mayo)

1 tbsp sriracha

1 tsp miso paste

1 tsp Dijon mustard

1 tsp lemon juice

Pinch of chilli flakes

Optional: ½ tsp garlic powder or a small grated garlic clove

Instructions:

Whisk until smooth and creamy. Adjust sriracha to taste for more or less heat.

To Assemble

Start with a scoop of sticky rice in each bowl.

Add the slaw mix and spoon over pickled vegetables.

Drizzle generously with sriracha mayo dressing.

Garnish with extra sesame seeds, spring onions, or chopped coriander. Toss salad before serving.