Namasu Rice Salad with Pickled Daikon Radish and Carrots

Ingredients and Weight:

• Sushi rice: 2 cups (360g)
• White vinegar: 1/4 cup (60ml)
• Sugar: 1/4 cup (50g)
• Salt: 1 teaspoon (5g)
• Daikon radish, peeled and julienned: 1 cup (120g)
• Carrots, peeled and julienned: 1 cup (120g)
• Rice vinegar: 1/4 cup (60ml)
• Mirin: 1/4 cup (60ml)
• Salt: 1/2 teaspoon (2.5g)

Preparation Time:

15 minutes

Cooking Time:

20 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Combine sushi rice with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat and simmer for 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. While the rice cooks, make the pickled daikon and carrots. In a large bowl, combine daikon, carrots, rice vinegar, mirin, and salt. Stir well and refrigerate for at least 15 minutes.
3. In a small bowl, whisk together white vinegar, sugar, and salt.
4. Fluff the cooked rice with a fork and transfer it to a large bowl. Pour the vinegar mixture over the rice and stir to combine.
5. Drain the pickled daikon and carrots and add them to the rice. Stir well to combine.

Nutritional Information:

(Per serving, approximately 1 cup)

• Calories: 250
• Fat: 1g
• Carbohydrates: 52g
• Protein: 6g

Dish Characteristics:

• Sweet and tangy flavor
• Crunchy texture
• Vibrant colors
• Refreshing and light
• Suitable for a variety of occasions

User Comments:

• "This rice salad is a perfect side dish for any meal. It's light and refreshing, and the pickled daikon and carrots add a nice crunch."
• "I love the combination of flavors in this dish. It's sweet, tangy, and a little bit spicy. It's definitely a crowd-pleaser."
• "This is a great make-ahead dish. I often make it the day before and it's even better the next day."

Special Precautions and Tips:

• Make sure to rinse the sushi rice thoroughly before cooking. This will remove the excess starch and help prevent the rice from becoming sticky.
• If you don't have rice vinegar, you can substitute white vinegar or apple cider vinegar.
• The pickled daikon and carrots can be refrigerated for up to 2 weeks.