Asian Chopped Salad in Sticky Rice

Asian Chopped Salad in Sticky Rice_2Asian Chopped Salad in Sticky Rice_1
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1 cup sticky rice
1 ¼ cups water
1 Tbsp Kimchi Paste
1 Tbsp Plum Vinegar
1 Tbsp Mirin (or a little more, to taste)
3 Tbsp Sesame Oil
2 carrots, peeled, chopped and blanched
2 cups cauliflower florets, blanched
2 ribs of celery, remove strings and chop
1 sweet bell pepper, finely julienned
4 eggs, poached or fried
2-3 bamboo pickles, chopped
¼ cup crunch dynasty topping

You'll Need:

Elizabeth Cooper's Pairing Recommendations:

Big Fire Pinot Gris

Okunomatsu Junmai Daiginjo Sparkling Sake
Amazing! This sake was originally brewed specifically to allow the Formula Nippon race car drivers to spray Junmai Daiginjo Sparkling sake instead of champagne at the finish line. However, even if you don’t own a car, that can’t stop you from enjoying this sake. I had a chance to taste it at a Japan Society event and it was smooth and bubbly on the palate with enchanting fruit notes on the nose. A masterpiece well worth the price, to be enjoyed for any important celebration. If there is any equivalent to the finest champagne in the sake world, this is it!


1. In a medium saucepan bring water and rice to a boil. Cover and remove from heat and let cook for 25 minutes.
2. Whisk together the kimchi paste, plum vinegar, mirin and sesame oil.
3. Right before service toss the all the prepared vegetables with the dressing. Divide rice between four bowls. Add salad and garnish with bamboo pickles, poached egg, crunch dynasty and serve.

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