Place the rice and water in a small pot. Bring to boil over high heat, cover, and then reduce the heat to its lowest setting. Cook the rice 35 minutes, or until tender. Spoon the rice onto a wide plate or baking sheet and cool to room temperature.
Place the oil, vinegar, miso, soy sauce, honey, ginger and garlic in a salad bowl and whisk to combine. Mix in the rice and remaining ingredients. Cover and refrigerate the salad until ready to serve. Can be made a few hours in advance of serving.