Crispy Rice Salad

• servings: 4 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

2 cups cooked Jasmine rice (cooled)

1 tablespoon low sodium soy sauce

1 tablespoon sriracha

1 tablespoon vegetable oil (or avocado oil)

2 teaspoons sesame oil

3 small Persian cucumbers (sliced into half moons)

1 small red bell pepper (diced)

1 cup finely diced red onion

1/2 a ripe avocado (diced)

1/3 cup shelled edamame

1/4 cup fresh chopped parsley

1/2 cup mayonnaise

2 tablespoons rice vinegar

1 tablespoon low sodium soy sauce

1 tablespoon honey

1 tablespoon sesame oil

1/2 teaspoon sriracha

Diced scallions

White sesame seeds

Directions

Make the rice:

Preheat the oven to 400F.

In large bowl, combine the cooked and cooled Jasmine rice with the soy sauce, sriracha, vegetable oil, and sesame oil until the rice is well coated.

Line a baking sheet with parchment paper. Spread the seasoned rice on top in an even layer, pressing gently with a spatula.

Bake for 25 to 30 minutes, stirring halfway through, until the rice is golden and crispy.

Let it cool completely, then break it apart.

Assemble the salad:

In a large serving bowl, add the cooled crispy rice, sliced Persian cucumbers, red bell pepper, red onion, avocado, shelled edamame, and chopped parsley.

Make the dressing:

In a bowl, combine mayonnaise, rice vinegar, soy sauce, honey, sesame oil, and sriracha until incorporated and smooth. Drizzle the dressing on top of the salad and toss to combine.

Serve immediately with some diced scallions and toasted sesame seeds and enjoy!

Nutrition

• Calories: 481 kcal
• Total Fat: 34 g
• Saturated Fat: 5 g
• Unsaturated Fat: 27 g
• Trans Fat: 0.1 g
• Cholesterol: 12 mg
• Sodium: 574 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 4 g
• Total Sugars: 9 g
• Protein: 6 g