5 Delicious Asian Cold Rice Recipes for Summer

In the sweltering heat of summer, there's nothing more refreshing than a cold rice dish to cool you down. Asian cuisines are treasure troves of recipes that not only tantalize your taste buds but also provide relief from the heat. Here are five delicious Asian cold rice recipes that you can whip up with ease, making your summer meals delightful and invigorating.

1. Sushi Rice Salad

Ingredients:

• 2 cups sushi rice
• 3 1/4 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Assorted sushi fillings like cucumber, avocado, crab, and salmon

Method:

1. Rinse the sushi rice until the water runs clear. Cook with 3 1/4 cups of water, following the instructions on the package.
2. Once cooked, transfer the rice to a wide dish. In a small pan, combine vinegar, sugar, and salt, heating until the sugar dissolves. Pour this over the hot rice and gently mix to coat the grains.
3. When the rice cools down, add thinly sliced or julienned fillings, mixing gently.

⚠️ Note: Sushi rice is sticky by nature. Let it cool down properly to avoid it becoming too clumpy.

2. Japanese Seaweed Rice (Oshinko Chazuke)

Ingredients:

• 1 cup of cold, cooked short-grain rice
• 2 tablespoons of wakame (seaweed)
• 1 tablespoon pickled ginger
• 1 teaspoon soy sauce
• 1 teaspoon mirin (optional)
• Green onions for garnish

Method:

1. Soak wakame in cold water until rehydrated, then drain.
2. Mix the wakame, pickled ginger, soy sauce, and mirin with the rice in a bowl. Stir gently to combine.
3. Garnish with finely chopped green onions.

3. Pineapple Fried Rice

Ingredients:

• 1 pineapple, halved and core scooped out
• 2 cups cold, cooked jasmine rice
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup of diced ham or shrimp
• 1/2 cup peas and carrots mix
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon curry powder
• Fresh cilantro for garnish

Method:

1. Heat oil in a pan. Sauté onions until translucent, then add garlic.
2. Add ham or shrimp, peas, and carrots, cooking until slightly browned.
3. Mix in the rice, soy sauce, fish sauce, and curry powder. Stir-fry until heated through.
4. Scoop the fried rice into the scooped-out pineapple halves. Garnish with cilantro.

4. Korean Bibim-naengmyeon (Cold Rice Noodle Salad)

Ingredients:

• 1 bundle of dry naengmyeon (Korean cold noodles) or rice noodles
• 1 cucumber, julienned
• 1/2 carrot, julienned
• 1 pear, thinly sliced
• 1 egg, beaten and fried into a thin omelette, then cut into thin strips
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons rice vinegar
• Toasted sesame seeds for garnish

Method:

1. Cook the noodles according to package directions, rinse under cold water, and drain.
2. Prepare the sauce by mixing gochujang, sugar, soy sauce, and rice vinegar.
3. In a large bowl, combine noodles with vegetables, pear, and omelette strips. Toss with the sauce.
4. Serve chilled, garnished with sesame seeds.

5. Thai Larb Gai (Chicken Salad with Rice)

Ingredients:

• 1 cup cooked sticky rice
• 2 tablespoons uncooked sticky rice (for toasting and grinding)
• 1 pound ground chicken
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1 small red onion, finely sliced
• Fresh mint and cilantro, chopped
• 2 green onions, chopped
• 2-3 Thai chilis, thinly sliced
• Boston lettuce leaves for serving

Method:

1. Cook the ground chicken until no longer pink. Drain and set aside.
2. In a dry pan, toast the uncooked sticky rice until golden brown, then grind to a powder.
3. In a bowl, combine the ground chicken, ground rice, fish sauce, lime juice, sugar, sliced red onion, herbs, green onions, and chilis.
4. Serve wrapped in lettuce leaves or alongside cold sticky rice.

These recipes aren't just cool ways to enjoy rice during summer; they're vibrant, flavorful, and embody the diversity of Asian cuisine. Each dish offers a unique taste experience while being perfect for hot weather. Whether you're hosting a summer party or just want a light lunch, these dishes provide a refreshing twist to your meal. Remember to keep the ingredients fresh, and don't shy away from experimenting with flavors to find your perfect combination.

To truly savor the essence of these dishes, balance is key. The cool, subtle flavors of sushi rice complement the rich fillings. Oshinko Chazuke offers simplicity with its punch of umami. Pineapple fried rice brings sweetness and spice, while Bibim-naengmyeon provides a kick of heat with a cooling sensation. Larb Gai with its tangy and aromatic profile is a fantastic play of textures and flavors. Enjoy exploring these exotic dishes from the comfort of your home this summer!

Can I prepare these dishes ahead of time?

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Most of these dishes can be prepped in advance. Keep the ingredients chilled separately and assemble just before serving to preserve the textures and flavors. Sushi rice and bibim-naengmyeon are best assembled fresh due to the nature of their ingredients.

What are some good substitutes for the meat in these recipes?

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Meat can be substituted with tofu, tempeh, or extra vegetables for a vegetarian twist. For Pineapple Fried Rice, try using plant-based proteins like vegan shrimp or sausages. In Larb Gai, you could use mashed chickpeas or lentils for a similar texture.

How do I store leftovers?

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Store the leftovers in airtight containers in the refrigerator. Sushi Rice and Bibim-naengmyeon may not hold up well after a day, but the others can last for a couple of days. Reheat the fried rice dishes if desired; the rest should be enjoyed cold or at room temperature.