Side view of rainbow Asian rice and shrimp salad in a white bowl.

Rainbow Asian Rice Salad with Shrimp

This colorful rice salad features U.S.-grown brown basmati rice and comes to us from our friend Anne Danahy in partnership with USA Rice.

  • Servings
  • Prep Time
    30 min
  • Cook Time
    30 min
  • Total Time
    1 hr



  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 3 tablespoons toasted sesame oil
  • 1 tablespoons maple syrup
  • 1 tablespoons fresh lime juice
  • 1 teaspoon sriracha
  • 2 garlic cloves, minced


  • 2 ¼ cups U.S.-grown brown basmati rice, cooked and cooled
  • ½ cup shredded red cabbage, roughly chopped
  • ½ cup shredded carrots, roughly chopped
  • ¼ cup radishes, diced
  • ½ cup cucumber, diced
  • ¼ cup green onion, chopped
  • ¼ cup shiitake mushrooms, chopped
  • ½ cup edamame, cooked and cooled
  • 1 tablespoon fresh basil, minced
  • 2 tablespoons fresh cilantro, minced
  • 8 ounces medium shrimp, cooked and peeled


  • Prepare the rice according to package directions in a rice cooker or on the stove. Note: ¾ cup of dry brown rice will make about 2 ¼ cups cooked.
  • Whisk together all of the ingredients for the dressing and set aside.
  • When the rice is cooked, cool it to room temperature, and pour the dressing over the rice. Place it in the refrigerator for at least 3 hours (or until it's cold) or overnight.
  • Place all of the vegetables and the herbs in a large mixing bowl.
  • Add the seasoned rice to the vegetables and toss well to combine.
  • Add the shrimp and toss again to combine.
  • Taste, and adjust seasonings with additional tamari or sriracha as desired.

Nutrition Facts

  • Calories 328
  • Total Fat 13g
  • Saturated Fat 2g
  • Cholesterol 143mg
  • Sodium 993mg
  • Carbohydrates 35g
  • Dietary Fiber 3g
  • Sugar 5g
  • Protein 18g