Name: Crispy Rice Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 cups cooked rice, cooled; 1 tbsp soy sauce; 1 tbsp sesame oil; 1 tbsp chili onion crunch; 1 English cucumber; 1.5 cups edamame, shelled and cooked; 1 bunch green onions; 1/4 cup fresh mint; 1 avocado; 1/3 cup olive oil; 1/4 cup tahini; 2 tbsp honey; black pepper, to taste; salt, to taste

1

In a large bowl, combine the cooled cooked rice with soy sauce, sesame oil, and chili onion crunch. Mix well.

2

Spread the rice mixture in a thin, even layer on a parchment-lined baking sheet.

3

Bake the rice until it's golden brown and crispy. Set aside to cool slightly.

4

While the rice bakes, prepare the salad ingredients. Thinly slice the cucumber, chop the green onions and fresh mint, and dice the avocado.

5

In a large serving bowl, combine the sliced cucumber, edamame, green onions, mint, and diced avocado.

6

To make the dressing, whisk together olive oil, tahini, honey, salt, and pepper in a separate bowl or measuring cup until smooth.

7

Add the crispy rice to the bowl with the vegetables.

8

Pour the dressing over the salad and toss gently to combine.

9

Serve immediately to enjoy the crispy texture of the rice.

Crispy Rice Salad

Ingredients

14 Ingredients

Instructions

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