Japanese chicken and rice salad

A perfect lunchbox treat or quick supper that the whole family will love.
By Annabel Karmel
Japanese chicken and rice salad
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 110 g jasmine rice
  • 3 spring onions, sliced
  • 1/3 cucumber, diced
  • 1/2 red peppers, diced
  • 85 g cooked chicken, diced
  • 1/2 avocado, diced
  • salt and black pepper

For the dressing

  • 2 tbsp mirin, (Japanese rice vinegar)
  • 1 tbsp caster sugar
  • 1/2 tbsp sunflower oil


1. Put the jasmine rice in a large pan with plenty of cold water and a pinch of salt. Bring to the boil and simmer for 12-15 minutes until the rice is just tender. Drain and leave to stand in a sieve for 15 minutes, stirring halfway through, then transfer to a bowl.

2. To make the dressing, gently warm the rice wine vinegar and sugar in a small saucepan until the sugar has dissolved. Add the sunflower oil and stir into the rice.

3. Cut the cucumber in half lengthways and scoop out the seeds with a teaspoon. Dice the flesh. Stir into the dressed rice together with the spring onions, pepper, chicken and avocado. Season to taste.

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