Namusa Rice Salad

Namusa is a Japanese dish of lightly pickled carrots and radish.  This recipe adds cooked sushi rice and a few other components to turn it into a more filling dish.  If you eat fish, you can add raw sushi-grade tuna or salmon or cooked crab as well.  This dish traditionally uses sweetened rice vinegar, but I find that our carrots are sweet enough to make that unnecessary.

Using a grater, mandolin, or spiralizer, finely shred watermelon radish and carrots to make 1 C. of each.

Whisk together 1/4 C. rice vinegar and 1/2 t. salt, then toss with the vegetables and marinate in the fridge for at least an hour.

Cook 1 C. sushi rice as per instructions.  Empty into a large bowl and fluff with a fork.

Finely mince fresh ginger to make 2 T.  Finely mince 1 clove of garlic.  Rise and Finely chop 1 small spring onion (or half of a larger one), white and green parts.  Toss in a small bowl with 1 T. fresh lime juice, 1 T. soy sauce and 1 t. sesame oil.  

Combine the marinated vegetables (and their marinade) with the rice and other ingredients.  Toss well to combine.

Sprinkle with chopped, toasted peanuts or toasted sesame seeds.



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