Crispy Rice Salad
Rated 5.0 stars by 1 users.
Kitchen
Japanese
Portion
2 to 4
Preparation time
20 minutes
Cooking time
15 minutes
Crispy rice salad combines crispy rice with fresh vegetables and a flavorful vinaigrette. The rice is browned in a pan or in the oven to achieve a toasted, crunchy texture. The vegetables add freshness and contrast with the crispiness...
Author:iRASSHAi
Ingredients
200 g cooked rice (ideally cooled and slightly dry)
-
1 tbsp. soy sauce
1 tbsp sesame oil
1 tbsp cornstarch
Sliced cucumber
Grated carrot
Sliced avocado
Radishes or microgreens
Spring onion
-
2 tbsp. soy sauce
-
1 tbsp. rice vinegar
1 tsp honey or maple syrup
-
1 tsp sesame oil
-
Roasted sesame seeds
For the crispy rice:
For the salad:
For the dressing :
Instructions
Prepare the crispy rice
Mix the rice with soy sauce, sesame oil, and cornstarch.
Spread into a thin layer on a baking sheet or shape into patties.
Cooking
Bake at 200°C for 15 minutes until golden brown.
Let it cool slightly to make it crispier.
Assemble
Place the vegetables in a bowl.
Add the crispy rice, broken into pieces, on top.
Salad dressing
Mix the ingredients and pour just before serving.
Recipe notes
Extra Note
- For a heartier version: add grilled tofu or marinated salmon.
- Spicy version: Stir chili oil or gochujang paste into the dressing.
Our recommendations for this recipe:
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