Ingredients
Scale
- 2 cups cooked sushi rice, cooled
- 1 cup crispy rice cereal
- 1 large cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 bell pepper (red or yellow), diced
- ¼ red onion, finely chopped
- ½ cup corn kernels (fresh, frozen, or canned)
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon honey
- Salt and pepper
Instructions
- In a mixing bowl, combine the cooled sushi rice and crispy rice cereal; stir gently.
- Fold in the cucumber, cherry tomatoes, bell pepper, red onion, and corn until well mixed.
- In a separate bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, salt, and pepper.
- Pour the dressing over the salad mixture and toss gently to coat.
- Serve immediately or chill for about 30 minutes for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 180
- Sugar: 7g
- Sodium: 250mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg