Namasu Rice Salad with Pickled Daikon Radish and Carrots Recipe

Whisk rice vinegar sugar and 1/2 teaspoon salt together in a bowl; add carrots and radish and stir until well-coated. Cover the bowl with plastic wrap and refrigerate stirring occasionally until flavors blend at least 1 hour. Drain.

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low cover and simmer until the rice is tender and liquid is absorbed 20 to 25 minutes. Spread rice out on a baking sheet and cool to room temperature.

Whisk vegetable oil lime juice ginger sesame oil garlic chile paste and remaining salt together in a large bowl. Add rice drained carrot mixture cilantro peanuts and green onions to the bowl; stir until salad is well-coated. Serve warm or cold.