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Overhead view of marinated rice and sesame cucumber salad in a white bowl

Marinated Rice and Sesame Cucumber Salad

This marinated rice and sesame cucumber salad is packed with crunch from cucumbers, edamame, and toasted sesame seeds. Tossed in a tangy rice vinegar dressing, it's a light, fresh side or main that comes together in 30 minutes.
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Prep Time 15 minutes
Resting Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups cooked short-grain rice cooled
  • 1 English cucumber diced
  • 1 cup frozen shelled edamame thawed
  • 3 tablespoons toasted sesame seeds
  • 3 tablespoons rice vinegar
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon sugar or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon salt
  • 2 green onions sliced (for garnish)

Method
 

  1. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, and salt until sugar dissolves.
  2. In a large bowl, combine cooked rice, diced cucumber, edamame, and 2 tablespoons of sesame seeds.
  3. Pour dressing over the rice mixture and toss gently until well combined.
  4. Let the salad marinate at room temperature for 15 minutes (or refrigerate up to 2 hours) for flavors to meld.
  5. Taste and adjust seasoning with extra salt or vinegar if needed.
  6. Transfer to a serving bowl, sprinkle with remaining sesame seeds and sliced green onions. Serve cold or at room temperature.