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Teriyaki Brown Rice Salad
5 from 12 votes

Teriyaki Brown Rice Salad

Teriyaki Brown Rice Salad features tender long-cooked brown rice tossed in a homemade teriyaki sauce made from soy sauce, mirin, sake, and sugar. Combined with fresh herbs, peanuts, scallions, radish, cucumber, and creamy avocado, the salad balances savory, tangy, and fresh flavors. This hearty salad offers a cool, textured dish ideal for light meals or side servings.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 6
Course: Side Dish, Salad, Lunch
Cuisine: Asian, Japanese, American

Ingredients

  • 1 1/2 cups short grain brown rice
  • 3 soy sauce or use gluten free Tamari
  • 3 mirin
  • 3 sake or shaoxing wine
  • 1 tablespoons sugar
  • 1 cup cilantro or parsley if you like, leaves and tender stems, plus more for garnish
  • 1/2 cup peanuts roughly chopped, unsalted, roasted
  • 1/4 cup shallots diced (optional, pickled
  • 4 scallions thinly sliced
  • 4 radish thinly sliced
  • 1/2 English cucumber seeded and diced
  • 2 avocado peeled, pitted, and thinly sliced
  • lime zest and juice of 1

Instructions

    Cup of Yum
  1. Rinse rice in a strainer under cold running water for 30 seconds. Bring a large pot of water to a boil in a large pot over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Drain the rice in a colander; rinse it with cold water and let cool to room temperature.
  2. Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium-high; cook until sugar has dissolved and sauce has thickened slightly, 5-7 minutes. Let cool for a few minutes.
  3. Combine rice, teriyaki sauce, cilantro, peanuts, shallots, scallions, cucumber, and zest and juice in a bowl; Gently stir in avocado. Transfer to a serving platter and garnish with extra cilantro.