Mizuna Salad Rice

Mizuna Salad Rice is a refreshing Japanese dish that combines the peppery flavor of mizuna greens with perfectly cooked rice, creating a delightful balance of taste and texture. Topped with sesame seeds and a tangy dressing, it's a light yet satisfying meal suitable for any time of the day.

Ingredients

• Japanese short-grain rice - 150 grams
• Water - 200 ml
• Mizuna greens - 100 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 small, julienned
• Sesame oil - 1 tablespoon
• Soy sauce - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Sesame seeds - 1 tablespoon
• Salt - to taste

Steps

1. Rinse the Japanese short-grain rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the rinsed rice and 200 ml of water. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 18 minutes or until the water is absorbed.
3. Once cooked, turn off the heat and let the rice sit covered for an additional 10 minutes.
4. Meanwhile, wash the mizuna greens thoroughly and chop them into bite-sized pieces.
5. In a large bowl, combine the chopped mizuna, julienned carrot, and cucumber.
6. In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and salt to create the dressing.
7. Pour the dressing over the salad mixture and toss gently to combine.
8. Fluff the cooked rice with a fork and divide it between two bowls.
9. Top each bowl of rice with the mizuna salad mixture and sprinkle with sesame seeds before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 70 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Mizuna greens are rich in vitamins A, C, and K, promoting overall health.
• The dish is low in calories and high in fiber, aiding digestion and weight management.

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