Mock Chirashi Rice Salad 3.000

Deb Lindsey for The Washington Post; tableware from Crate and Barrel

Top Tomato 2014 Aug 20, 2014

Tomatoes are given an Asian spin in this easy cold salad, which for its creator builds on flavors she liked in the Top Tomato 2011 winning recipe, called Tomato Kimchi-chi.

Make Ahead: The tomatoes need to marinate for no more than 2 hours, at room temperature. If you plan to hold leftovers in the refrigerator for a few days, it's best to keep the tomatoes and scallions separate from the dressed rice.

3 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3-4 servings

  • 1 cup uncooked long-grain white rice
  • 2 tablespoons plus 1/2 teaspoon low-sodium soy sauce
  • 1 teaspoon Thai fish sauce
  • 1 tablespoon mirin
  • 1/8 to 1 teaspoon Sriracha
  • 1 1/2 pounds ripe beefsteak tomatoes, preferably heirloom such as Brandywine or Aunt Ginny's Purple
  • 1/2 teaspoon sugar
  • 2 teaspoons plain/unseasoned rice vinegar
  • 1 tablespoon light olive oil or canola oil
  • 1 teaspoon sesame oil
  • 1 sheet nori, for garnish
  • 1/4 cup thinly sliced scallions, for garnish


Cook the rice according to the package directions, omitting the salt. Transfer to a wide mixing bowl to cool.

Whisk together 2 tablespoons of the soy sauce, the fish sauce, mirin and Sriracha (to taste) in a medium bowl.

Cut the tomatoes into quarters, discard the seeds, then chop and add to the bowl, stirring to incorporate. Let sit at room temperature for at least 30 minutes and up to 2 hours. The tomatoes will release some juices; this is okay.

Meanwhile, whisk together the remaining 1/2 teaspoon of soy sauce, the sugar and the rice vinegar in a liquid measuring cup until the sugar has dissolved, then whisk in the oils to form an emulsified dressing. Pour over the cooled rice and toss gently to coat.

Toast the nori in a small, dry skillet over low heat for a few minutes, until crisped and fragrant. Cool and crumble.

Divide the rice among individual plates. Use a slotted spoon to top each portion with the marinated tomatoes. Garnish with the scallions and crumbled nori. Drizzle with some of the tomato marinade juices, if desired. (The marinade can be refrigerated and reserved for another use.)

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Recipe Source

From Fairfax, Va., resident Tracy Steiner.

Tested by Bonnie S. Benwick.

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