Asian Summer Rice Salad

As welcome as a breeze on a hot summer's day, the Ninja Baker's Asian Summer Rice Salad will provide relief from hours in the kitchen. Gather the fixings. In minutes you'll gift you and yours with a tasty and nutritious meal!


(Ingredients needed for 2 servings.)

  • 1 ½ cups cooked organic short grain sushi rice
  • 1 ½ tablespoons miso
  • (a red and white blend, awase miso is recommended)
  • ¼ cup firm tofu cubes
  • ¼ cup sliced chestnuts
  • ¼ cup corn
  • ½ red pepper, sliced into thin strips
  • 2 tablespoons sesame oil
  • 2 tablespoons soy sauce
  • 2 finely chopped scallions for garnish
  • ½ carrot, grated for garnish
  1. Cook the rice according to package instructions.
  2. Once cooked, allow the rice to come to room temperature.
  3. Coat a frying pan or wok with the 2 tablespoons of sesame oil.
  4. Over low to medium heat, stir-fry all of the ingredients listed above except the garnish of scallions and grated carrot.
  5. When the chestnuts, corn, pepper and tofu are well combined and coated with sauce, turn off the flame.
  6. Take the pan off the stove.
  7. Serve the mixture over mounds of rice, which have been scooped onto lettuce.
  8. Garnish with the chopped scallions and grated carrot.