Black Rice Salad with Toasted Sesame oil, Yuzu and Teriyaki Sauce dressing


Serves 2
Prep time: 10mins
Cooking time: 60mins approx.


For Salad
For Dressing:
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon fresh orange juice
  • 2 drops of Yuzu extract or more according to your taste
  • 1/2 tablespoon Sprig Ginger Teriyaki Sauce.
  • 2 teaspoons honey
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon Sprig Toasted Sesame Oil
  • Salt to taste


  • Cook rice in a medium saucepan of boiling salted water until tender, 35-40 minutes. Add 1 teaspoon of oil while boiling the rice to prevent the rice from sticking to one another. Drain well, spread out on a plate and let cool.
  • Boil the beans in a pressure cooker upto 2 whistles with some salt to taste.
  • Release the steam immediately.
  • In the meantime, heat the oven and coat the baking tray with some oil.
  • Also, Heat 1 teaspoon of oil in a pan. Brown the diced garlic and lightly sauté the vegetables in it for a min.
  • Add salt and transfer it to the baking tray.
  • Bake the vegetables in the medium rack for 5 mins.
  • In a small bowl, whisk together the rice wine vinegar, orange juice, ginger, honey, Teriyaki sauce and sesame oil. Add a pinch of salt if desired.
  • Mix the rice and the baked vegetables. Add the dressing and toss to combine until the salad is well coated with the dressing.

Yuzu Japanese Citrus Extract, 120g


Ginger Teriyaki Stir Fry Sauce, 120g


Gourmet Six Pepper Medley, 85g


Chipotle Smoked Sea Salt Gourmet Seasoning, 200g