Serves 4-6


  • 1 cup black rice
  • 1 red bell pepper, diced
  • 1 avocado, pitted, peeled, and diced
  • 1 carrot, peeled and shredded
  • 4 scallions, chopped
  • 4 ounces snow peas, stem end and string discarded, roughly chopped (about 1 cup)
  • 1½ cup cilantro, finely chopped (from ½ bunch)
  • 2 Tbsp mint, finely chopped
  • 4½ Tbsp. low-sodium soy sauce
  • 1½ Tbsp. lime juice (from 1 lime)
  • 1 Tbsp. toasted sesame oil
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. rice vinegar
  • 1½ tsp. sugar
  • 1 tsp. grated ginger (from a ½" piece)
  • 1 small garlic clove, grated
  • 1 Tbsp. sesame seeds, for serving


    Active time: 30 minutes
    Total time: 1 hour 30 minutes

    Using a fine-mesh strainer, rinse rice thoroughly. Let drain and transfer to a large saucepan. Cover with water and cook on medium heat until rice is fully cooked but still has a bit of bite, about 30 minutes. Drain and rinse with cold water. (You’ll have approximately 3 cups cooked rice.)

    Transfer rice to a large bowl. Add bell pepper, avocado, carrot, scallions, snow peas, cilantro, and mint. Set aside.

    In a small bowl, whisk together soy sauce, lime juice, sesame oil, vegetable oil, rice vinegar, sugar, ginger, and garlic. Pour over salad and toss together well, until dressing is evenly distributed.

    Cover bowl with plastic wrap and place in fridge for 30 minutes. Sprinkle sesame seeds over top and serve.

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