Serves 1
Directions
- 1Toss rice with chili oil and soy sauce.
- 2Spread the seasoned rice in a thin layer on parchment paper.
- 3Air fry the rice at 400°F (200°C) for 14-18 minutes, until deep golden and crispy edges.
- 4Whisk all peanut dressing ingredients until smooth and pourable.
- 5Add water slowly to the dressing until it's creamy but not thick.
- 6Combine all salad ingredients in a large bowl.
- 7Fold in the crispy rice last to keep it crunchy.
- 8Drizzle dressing on top of the salad.
- 9Finish with fresh herbs, sesame seeds, and a squeeze of lime.
Ingredients
- 1 cup cold, cooked rice (day-old for best texture)
- 1 tbsp chili oil
- 1 tsp soy sauce
- 1 cup cucumbers, thinly sliced
- 1 avocado, sliced
- 1 cup cooked shrimp or protein of your choice
- 0.5 cup shelled edamame (cooked)
- 1 green onions, thinly sliced
- 0.5 cup peanut butter
- 1 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey or maple syrup
- 0.5 tbsp toasted sesame oil
- 2 garlic cloves, finely minced
- 1 tbsp warm water (to loosen)
- fresh herbs: cilantro or mint
- Lime wedges, for serving
- Sesame seeds
Equipment
parchment paperair fryerlarge bowlwhisk
Tips
- Use day-old rice for the best crispy texture.
- Adjust dressing with lime or honey if needed for salty, sweet, tangy, and nutty balance.
- Fold in crispy rice last to maintain crunchiness.
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