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0 from 12 votes

Teriyaki Brown Rice Salad

A healthy, hearty grain salad packed with crunchy, fresh vegetables, avocado, and a sweet and salty teriyaki dressing. It makes a perfect, satisfying lunch.

Prep Time
5 mins
Cook Time
5 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 1⁄2 tablespoons soy sauce or use gluten free Tamari
  • 3 1⁄2 tablespoons mirin
  • 3 1⁄2 tablespoons 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 unsalted roasted peanuts roughly chopped
  • 1/4 cup Pickled Shallots diced (optional)
  • 4 scallions thinly sliced
  • 4 radishes thinly sliced
  • 1/2 English cucumber seeded and diced
  • 2 avocados peeled, pitted, and thinly sliced
  • Zest and juice of 1 lime

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.