Mock Chirashi Rice Salad

Servings: 3 to 4

Total time: 30 mins, with 30 minutes' marinating time

Ingredients

2 tablespoons plus 1/2 teaspoon low-sodium soy sauce, divided

1 tablespoon mirin

1 teaspoon Thai fish sauce

1/8 teaspoon to 1 teaspoon sriracha

1 1/2 pounds ripe beefsteak tomatoes, preferably heirloom such as Brandywine or Aunt Ginny's Purple

1/2 teaspoon granulated sugar

2 teaspoons plain/unseasoned rice vinegar

1 tablespoon light olive oil or canola oil

1 teaspoon sesame oil

4 cups cooked long-grain white rice

1 small sheet nori, for garnish ( I used sesame seeds)

1/4 cup thinly sliced scallions, for garnish

In a medium bowl, whisk together 2 tablespoons of soy sauce, the mirin, fish sauce and sriracha (to taste).

Cut the tomatoes into quarters, discard the seeds, then chop and add to the bowl, stirring to incorporate. Let sit at room temperature for at least 30 minutes and up to 2 hours. The tomatoes will release some juices; this is okay.

Meanwhile, whisk together the remaining 1/2 teaspoon of soy sauce, the sugar and the rice vinegar in a liquid measuring cup until the sugar has dissolved, then whisk in the oils to form an emulsified dressing. Transfer the rice to a large bowl, pour the dressing over it and toss gently to coat.

In a small skillet over low heat, toast the nori until crisped and fragrant. Cool and crumble.

Divide the rice among individual plates or shallow bowls. Use a slotted spoon to top each portion with the marinated tomatoes. Garnish with the scallions and crumbled nori. Drizzle with some of the tomato marinade juices, if desired, and serve.

From Fairfax, Va., resident Tracy Steiner. Tested by Bonnie S. Benwick. and published in "Washington Post."