Namasu Rice Salad with Pickled Daikon Radish and Carrots

A couple things when you're making this recipe. Firstly, I'd suggest making slightly more dressing than it directs. The coating is VERY light. Especially if you add a protein, as I did (shrimp). Second, don't let the dressing's taste scare you before you actually dress the salad! It's definitely meant to be paired with the pickled vegetables. I made this recipe in steps and while the rice was a little dry (it had been refrigerated overnight), it was nice to be able to do pieces here and there. My pickles were refrigerated for a little over 24 hrs and they were still crisp and delightful. Ultimately, this still gets three stars because the flavor profile is just a little too tame. I served the salad cold which does dull flavors a touch but I'd say maybe a little more chili paste. A little more lime juice. Just some overall kick!

Made some changes, grocery's store was out of daikon, put in diced cucumbers. It was OK. Not the greatest, but not bad.