Miso vegetables with pounded rice salad

Prep 0 h : 20 m
Cook 0 h : 10 m


  • 55g sushi rice

    350g yellow bell pepper, finely sliced

    350g red bell pepper, sliced finely

    1/2 cup loosely packed coriander leaves

    1/2 cup loosely packed Vietnamese mint leaves

    100g bean sprouts

    2 tbsp sesame seeds, toasted

    Miso sauce

    60g white (shiro) miso

    4 tbsp rice vinegar

    1 tbsp honey

    1 tbsp finely chopped pickled ginger

    1 tbsp pickled ginger juice

    1/2 tsp dried chilli flakes

    Miso vegetables with pounded rice salad

    2 tbsp sesame oil

    4 king brown mushrooms, trimmed, quartered lengthways

    170g asparagus, trimmed, halved lengthways

    6 green onions (scallions), trimmed, sliced thinly

    400g enoki mushrooms, trimmed


  • Miso vegetables with pounded rice salad

    Make pounded rice salad: Heat a large frying pan over medium heat, add rice; stir continuously for 4 minutes or until rice is lightly golden and toasted. Grind toasted rice in a mortar and pestle to a fine powder. Place ground rice in a medium bowl with remaining ingredients; stir to combine.

    Make miso sauce: Whisk ingredients in a small bowl; season.

    Heat a wok over medium high heat. Add sesame oil and king brown mushrooms; stir-fry for 5 minutes. Transfer to a tray. Stir-fry asparagus and green onions for 2 minutes; transfer to tray. Stir-fry enoki mushrooms for 30 seconds or until heated through; transfer to tray.

    Serve vegetables topped with miso sauce and rice salad.