Japanese-Style Rice Salad

Ingredients

• 1 1/2-2 cups brown rice or white rice
• salt & freshly ground black pepper
• 1/2 cup scallion, chopped
• 1 small red bell pepper or yellow bell pepper, cored seeded and chopped
• 1/4 cup celery, finely chopped
• 1/4 cup carrot, finely chopped
• 1 cup firm tofu, preferably baked (optional)
• 6 tablespoons miso
• 3/4 cup warm water or sake
• 1 teaspoon sugar
• 1 tablespoon mirin or honey
• 1 tablespoon rice vinegar (to taste)
• 2 sheets nori, lightly toasted
• 2 tablespoons black sesame seeds or white sesame seeds, toasted

Directions

1. 1

   Cook rice in abundant salted water, as you would pasta, until it's just done; white will take 10-15 minutes, brown 30 minutes or more. Drain, rinse in cold water, drain again, then combine with vegetables and tofu in a large bowl.

2. 2

   Put black pepper, miso, water or sake, sugar, mirin or honey, and vinegar in a small bowl and whisk together. Taste and add more vinegar and a pinch of salt if needed.

3. 3

   Combine rice mixture with miso dressing with 2 big forks, fluffing rice and tossing gently to separate grains.

4. 4

   Crumble nor over salad and sprinkle with sesame seeds, taste, and adjust seasoning or moisten with a little more dressing. Serve at room temperature or refrigerate up to a day, bringing salad back to room temperature before serving.