Thanksgiving in Japan: Vegan Rice Salad Rolls Recipe | Tokyo Weekender
Celebrate American Thanksgiving in Japan with this delicious vegan rice salad rolls recipe featuring only the best ingredients from the USA.
Ingredients
- 50g Calrose rice
- 50g minced onion
- 1 clove minced garlic
- 25g white wine vinegar
- 50g extra virgin olive oil
- 3g salt
- 1g black pepper
- ¼ freshly squeezed lime
- California black and green ripe olives, 30g each, cut in halves
- 30g US organic raisins
- 45g US organic prunes, cut in quarters
- 30g US organic walnuts
- 30g US organic almonds
- 5 cherry tomatoes yellow/red, cut in halves
- A leaf of kale, torn into pieces
- 8 sheets yakinori (toasted seaweed)
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