Cold Rice Salad with Cucumber & Edamame

1. 1
   boil · ~30 min

   Cook the brown rice.

   Bring a medium pot of water to a boil. Add the rinsed brown rice and cook until tender, about 25-30 minutes. Drain well and spread onto a sheet pan to cool completely.

   TIPSpreading the rice on a pan helps it cool faster and prevents clumping.
2. 2
   boil · ~3 min

   Blanch the edamame.

   1.Bring a small pot of water to a boil.

   2.Add the shelled edamame and cook for 2 minutes.

   3.Drain and rinse under cold water. Set aside.
3. 3
   prep

   Prep the vegetables.

   1.Dice the cucumber into small cubes.

   2.Julienne or shred the carrot into thin strips.

   3.Thinly slice the green onions.

   4.Cut the nori sheet into thin strips.
4. 4
   mix · ~1 min

   Whisk the sesame-ginger dressing.

   In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, grated ginger, and a pinch of salt until well combined.

5. 5
   assemble · ~2 min

   Toss the salad.

   In a large bowl, combine the cooled brown rice, edamame, cucumber, carrot, and green onions. Pour the dressing over the top and toss gently until everything is evenly coated.

   TIPToss gently with a rubber spatula to avoid crushing the rice grains.
6. 6
   garnish · ~1 min

   Finish with toppings.

   Divide the salad into serving bowls. Garnish with toasted sesame seeds and nori strips just before serving.

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