Crispy Rice Salad

45 mins
Serves 1
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Directions

  1. 1Cook 1 cup of rice and let it cool.
  2. 2Cook 1 cup of rice and let it cool.
  3. 3Cook 1 cup of rice and let it cool.
  4. 4Add olive oil, 1 tbsp soy sauce, and 1 tbsp chili oil to the rice; mix well.
  5. 5Add olive oil, 1 tbsp soy sauce, and 1 tbsp chili oil to the rice; mix well.
  6. 6Add olive oil, 1 tbsp soy sauce, and 1 tbsp chili oil to the rice; mix well.
  7. 7Spread the rice on a baking sheet and bake at 400F for 40-45 minutes, or until crispy.
  8. 8Spread the rice on a baking sheet and bake at 400F for 40-45 minutes, or until crispy.
  9. 9Spread the rice on a baking sheet and bake at 400F for 40-45 minutes, or until crispy.
  10. 10While the rice is baking, chop cucumbers, green onions, cilantro, avocado, and cashews.
  11. 11While the rice is baking, chop cucumbers, green onions, cilantro, avocado, and cashews.
  12. 12While the rice is baking, chop cucumbers, green onions, cilantro, avocado, and cashews.
  13. 13Make the dressing by blending 1/4 cup olive oil, juice of 2 lemons, 1/4 cup tahini, 3 tbsp maple syrup, 1 garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend, then add 2-4 tbsp of water and blend again until smooth.
  14. 14Make the dressing by blending 1/4 cup olive oil, juice of 2 lemons, 1/4 cup tahini, 3 tbsp maple syrup, 1 garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend, then add 2-4 tbsp of water and blend again until smooth.
  15. 15Make the dressing by blending 1/4 cup olive oil, juice of 2 lemons, 1/4 cup tahini, 3 tbsp maple syrup, 1 garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Blend, then add 2-4 tbsp of water and blend again until smooth.
  16. 16Combine all ingredients in a bowl with the crispy rice. Mix and enjoy!
  17. 17Combine all ingredients in a bowl with the crispy rice. Mix and enjoy!
  18. 18Combine all ingredients in a bowl with the crispy rice. Mix and enjoy!

Ingredients

  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 2 TBSP olive oil
  • 2 TBSP olive oil
  • 2 TBSP olive oil
  • 1 TBSP soy sauce
  • 1 TBSP soy sauce
  • 1 TBSP soy sauce
  • 1 TBSP chili oil
  • 1 TBSP chili oil
  • 1 TBSP chili oil
  • 1 cucumbers
  • 1 cucumbers
  • 1 cucumbers
  • 1 green onion
  • 1 green onion
  • 1 green onion
  • 1 cilantro
  • 1 cilantro
  • 1 cilantro
  • 1 avocado
  • 1 avocado
  • 1 avocado
  • 1 cashews
  • 1 cashews
  • 1 cashews
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 0.25 cup olive oil
  • 2 lemon juice
  • 2 lemon juice
  • 2 lemon juice
  • 0.25 cup tahini
  • 0.25 cup tahini
  • 0.25 cup tahini
  • 3 TBSP maple syrup
  • 3 TBSP maple syrup
  • 3 TBSP maple syrup
  • 1 garlic cloves
  • 1 garlic cloves
  • 1 garlic cloves
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 0.25 tsp black pepper
  • 2 TBSP water
  • 2 TBSP water
  • 2 TBSP water

Equipment

knifecutting boardpotbaking sheetblender