Japanese Rice Salad
5 (1)

I had been trying (and failing) to replicate the umami style rice that a local Yakitori bar makes, when I stumbled upon a very authentic tasting Japanese rice salad dish of my own creation. This side dish is a great accompaniment to any non-rice based main dish. It’s also pretty simple.


  • Rice
  • Leafy salad greens
  • Sesame salad dressing
  • Mirin
  • Rice vinegar
  • Aioli mayo (though Japanese apple cidar mayo would also work well)
  • Spring onion


  1. Cook the rice in your rice cooker with a sploosh of mirin (please accept my apologies ahead of time – the addition of mirin to your rice cooker will cause it to burn a little and stick to the bowl. Let this happen, it won’t taste burnt)
  2. Mix the salad greens with the sesame salad dressing in a bowl for each person you are cooking for
  3. Chop the spring onion finely and set aside
  4. When the rice is cooked, mix in a splash of rice vinegar (note that a splash is a plentiful measure, but less than a sploosh)
  5. Put the rice in the bowl, covering up the salad, then zigzag the mayo over the rice, then sprinkle spring onions over the top and serve
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