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Chirashi Rice Salad


A big bowl of rice and salad for lunch.

I call it “Chirashi” because all the veggies are “scattered (chirashi in Japanese)” over the rice.


A perfect lunch for a rainy Saturday.


I’ve wanted to make a big salad like this since I got these chioggia (or candy cane) beets.

Our neighbor casually gave us these, and they didn’t say anything, so I assumed that they were regular beets.

But when I cut the edge off, I noticed the beautiful pink stripes!!

I’ve seen them in pictures, but never in person.

These beets are absolutely beautiful.

I wonder how you make them.

Or is it one of the wonders created by nature.

All the vegetables you see in this bowl are either from the local farmers market or from our friends’ garden.



Fresh vegetables were served with this interesting rice, “smoked Basmati rice” from Trader Joe’s.

Yes, I said “smoked”, and it definitely smells “smoky”, more so before cooked, but it still has a nice flavor when cooked as well.

The rice looks like regular rice, but when it’s cooked it gets so big, or I should say “long”.

They almost looked an inch long when cooked.

Terry likes balsamic dressing, but you can’t eat salad with the same dressing every single time everyday.

I like variety.

So this salad was served with ginger mustard soy dressing. Yum!


Rice and Salad with Ginger Mustard Soy Dressing

ginger mustard soy dressing
– 1 tablespoon soy sauce
– 1 tablespoon white vinegar
– 1 tablespoon canola oil
– 1 tablespoon sugar
– 1 teaspoon Dijon mustard
– 1 teaspoon minced fresh ginger
– salt
fresh vegetables; I used beets, cucumber, yellow squash, radish, bell peppers, cabbage, peach, and kale.
1 cup cooked rice; I used smoked Basmati rice from Trader Joe’s

1. Make dressing. Mix all the ingredients well.
2. Serve rice and vegetables with dressing.

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