Edamame Cucumber Rice Salad
Edamame and cucumber give cooked rice a different role from a hot side dish. A rice-vinegar dressing brings the bowl together for a lunch that should be served promptly or kept properly chilled. Cook the edamame according to its packet. The salad format does not make cooked rice safe to leave on the counter.
East Asian · Preparation time: 12 min · Cook time: 8 min · Total time: 20 min · 2 servings · Easy
Recipe timing and yield are estimates. This recipe has not been kitchen-tested.
Ingredients
- 180 g Shelled frozen edamame
- 220 g Cooked white rice
- 150 g Cucumber
- 20 ml Rice vinegar
- 15 ml Soy sauce
- 8 ml Toasted sesame oil
- 20 g Scallion
Allergens listed for these ingredients · Soy, Wheat, Sesame. Check package labels.
Step-by-Step Instructions
- Cook the edamame according to its package directions, drain and cool briefly. Use freshly cooked or safely chilled rice.
- Dice cucumber and slice scallion. Whisk rice vinegar, soy sauce and sesame oil in a mixing bowl.
- Fold rice, edamame and cucumber into the dressing and finish with scallion. Serve promptly rather than leaving cooked rice at room temperature.
Official food storage reference
Equipment
Kitchen scale, measuring jug, knife, cutting board, mixing bowl, sieve or colander, whisk and spoon.
Storage
Keep perishable ingredients refrigerated according to their labels. Serve promptly. Chill cooked leftovers promptly in shallow covered portions and consult the official storage chart for the food type.
For perishable foods and leftovers, U.S. FDA guidance calls for prompt refrigeration, no more than two hours at room temperature (one hour above 32°C/90°F), and a refrigerator at or below 4°C/40°F. Follow the product label and local guidance. Smell and appearance alone cannot establish safety.
FDA handling and storage conditions
Ingredient substitution
Keep shelled edamame and cook by its packet before mixing. Edamame pods and dried soybeans are not equivalent to the listed 180 g edible cooked component.
Editorial guidance, not kitchen-tested. Check product labels and allergens after any change. These notes do not change automatic inventory matching.
Ingredient substitution principles (Colorado State University Extension)Cooking Tips
Read through the method and measure the ingredients before heating the pan. Use the listed equipment and check the recipe-specific handling notes above.
FAQ
Can I change the serving count?
Use the Recipe Converter linked below to scale ingredient quantities. Pan capacity and cooking times do not scale in direct proportion.
Is this an exact photograph of this recipe?
Where available, the credited image is a representative photograph. The caption explains known presentation differences; use the written ingredients and instructions.