Multigrain Rice Salad

Make mealtime fun with a colorful dish! This delicious multigrain rice salad is a twist on the Nicoise salad - both hearty and healthy, it's great for serving at parties!

Multigrain Rice Salad
Photographed by Taku Kudo

Recipe by
Akiko Sakata




Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 2 rice bowls cooked multigrain rice (hot) (300 g)

    *A mixture of white rice and multigrain blend (store-bought). You may also substitute all white rice.

  • 1 can tuna (in oil) (70 g)
  • 1 hard-boiled egg
  • 2-3 green beans
  • 1/4 onion
  • 4 anchovy fillets (minced)
  • 5-6 black olives
  • A pinch of salt
  • A pinch of pepper
  • [A]

    • 3 tbsp olive oil
    • 1 tbsp lemon juice
    • A pinch of garlic (grated)



Drain the canned tuna and break up into large flakes. Cut the boiled egg lengthwise into quarters. Add a pinch of salt to a pot of boiling water and parboil the green beans. Cut them into 2-3 cm lengths. Cut the onion into 5 mm dices.


Mince the anchovy fillets and combine with [A]. Season with salt and pepper to taste.


Put the cooked multigrain rice into a bowl and mix in the onions and seasoned anchovies. Plate and garnish with tuna flakes, egg wedges, green beans, and olives.