Black Rice and Seaweed Salad
Directions
- Cook black rice with water, s&p, 5 spice and set aside to cool.
- Mix cooled rice with mango salsa, edamame, seaweed salad, and s&p.
- Mix sriracha and may with lime juice and whisk to combine well.
- Plate salad with sweetie drop peppers, drizzle with spicy mayo, top with micro wasabi
Ingredients
- 1/2 cup Asian Pride Edamame Fz
- 2 cup Asian Pride Japanese Black Rice
- 1/4 tsp Asian Pride® Five Spice Blend
- 1 tsp Ascend® Juice, Lime
- 1/2 cup Taylor farms Mango Salsa
- 2 tbsp Roma Mayonnaise
- pinch Fresh Origins Micro Wasabi
- salt and pepper, to taste
- 1/4 cup seaweed salad
- 2 tsp Huy Fong Sriracha sauce
- 4 each Sweetie Drop Peppers
- 3 1/2 cup water
Chef David McGurn - Executive Chef, Performance Foodservice - Springfield
