20-Min Japanese Pickled Veg Bowl
Quick-pickled cucumber, carrot, and daikon in a tangy rice vinegar brine, served warm or cold over rice. Fresh, crunchy, and ready to eat in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 45
- Protein
- 1g
Ingredients
- ½ cup rice vinegar
- 2 tbsp granulated sugar
- 1 tsp salt
- 1 whole English cucumber, sliced into thin half-moons
- 2 medium carrots, sliced into thin matchsticks
- ½ whole daikon radish, sliced into thin matchsticks
Instructions
- 1
Combine rice vinegar, sugar, and salt in a bowl; stir until sugar and salt dissolve completely, about 60 seconds.
- 2
Add cucumber, carrots, and daikon to the brine; toss gently to coat all pieces evenly.
- 3
Let sit for 10–15 minutes at room temperature so vegetables soften slightly and flavors marry.
- 4
Drain excess liquid if you prefer a firmer texture, or serve with some brine for juiciness.
- 5
Serve cold or gently warmed over rice, with soy sauce and a pinch of sesame seeds if desired.
Tools you’ll need
- medium mixing bowl
- spoon or whisk
- sharp knife
- cutting board
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