Rice Salad with Wasabi Dressing

Prepare the wasabi dressing according to its package or recipe instructions, then set aside.

Slice the spring onions into thin rounds, separating the white and light green parts from the dark green tops; reserve the dark green parts for garnish.

Core the sweet red bell pepper and slice it into thin strips, then cut the strips into bite-sized pieces.

Peel the cucumber, cut it in half lengthwise, and scoop out the seeds with a spoon; slice the cucumber halves into thin half-moons.

Transfer the cooked rice to a large mixing bowl, breaking up any clumps with a fork or your fingers.

Add the sliced spring onion whites and light greens, red bell pepper pieces, and cucumber slices to the rice.

Pour the wasabi dressing over the rice and vegetables, then toss gently but thoroughly until all ingredients are evenly coated.

Divide the rice salad among four serving bowls or plates, then garnish with the reserved dark green spring onion tops.