Namasu Rice Salad with Pickled Daikon Radish and Carrots

Ingredients

• 1/4 cup rice vinegar
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 1 cup matchstick-cut carrots
• 1 cup matchstick-cut daikon radish
• 2 cups water
• 1 cup basmati rice
• Dressing:
• 1 1/2 tablespoons vegetable oil
• 1 tablespoon lime juice
• 2 teaspoons grated ginger
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1/2 teaspoon chile paste (such as sambal oelek), or to taste
• 1/2 teaspoon salt
• 1/3 cup chopped fresh cilantro
• 1/4 cup chopped roasted peanuts
• 2 green onions, thinly sliced

Directions

Whisk rice vinegar, sugar, and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate, stirring occasionally, until flavors blend, at least 1 hour. Drain.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid is absorbed, 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.

Whisk vegetable oil, lime juice, ginger, sesame oil, garlic, chile paste, and remaining salt together in a large bowl. Add rice, drained carrot mixture, cilantro, peanuts, and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.