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Brown Rice Salad with Avocado and Striped Bass

Prep Time:20 Minutes
Cook Time:15 Minutes

Nutritional Information

The combination of crunchy peanuts, creamy avocados, and the sweet bite of ginger make for a dish that's full of complex flavors, yet easy to execute.


  • 1 cup short grain brown rice
  • 32 oz Striped Bass
  • Kosher salt, to taste
  • 3.5 Tbsp. dark soy sauce
  • 3.5 Tbsp. mirin
  • 3.5 Tbsp. sake
  • 1 tablespoon sugar
  • 1 cup cilantro leaves and tender stems, plus more for garnish
  • .5 cup peanuts, toasted and roughly chopped
  • .25 cup pickled ginger, thinly sliced
  • 4 scallions, thinly sliced
  • 2 avocados, peeled, pitted, and thinly sliced
  • 1 English cucumber, peeled, seeded, halved lengthwise and sliced into 1⁄4” pieces
  • Zest and juice of 1 lime
  • 2 oz Sour Cream


  • 1. Rinse rice in a strainer under cold running water for 30 seconds. Bring 12 cups water to a boil in a large pot with a tight-fitting lid over high heat. Add the rice, stir it once, and boil, uncovered, for 30 minutes. Pour the rice into a strainer over the sink; cool to room temperature. (For more information on making the perfect brown rice, check out our recipe. Combine soy sauce, mirin, sake, and sugar in a 2-qt saucepan over medium-high; cook until sugar has dissolved, 3-5 minutes. Cool teriyaki sauce slightly. Combine rice, teriyaki sauce, the cilantro, peanuts, ginger, scallions, avocados, cucumber, and zest and juice in a bowl; transfer to a serving platter and garnish with cilantro.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828