Directions
- 1Preheat oven to 400F.
- 2Combine the cooked Jasmine rice, Panko breadcrumbs, olive oil, low-sodium soy sauce, and chili crisp on a parchment-lined baking sheet.
- 3Toss together until everything is thoroughly coated, then spread into a 1-inch layer, leaving some bigger chunks of rice intact.
- 4Bake for 20-25 minutes, stirring a few times to prevent burning, until golden-brown and crispy.
- 5Meanwhile, chop up lacinato kale.
- 6Chop up Persian cucumbers.
- 7Chop up green onions and fresh herbs.
- 8Combine Kewpie mayo, rice vinegar, low-sodium soy sauce, chili crisp, honey, and toasted sesame oil in a small jar and shake to combine for the dressing.
- 9In a large bowl, toss together the lacinato kale, chopped cucumbers, cubed avocado, cooked edamame, sliced green onions, and chopped fresh herbs.
- 10Add the cooked crispy rice to the salad ingredients.
- 11Pour the dressing over the salad and crispy rice.
- 12Toss everything together until well combined.
- 13Serve immediately on its own or with a protein of your choice.
Ingredients
- 1 cup cooked Jasmine rice
- 0.33 cup Panko breadcrumbs
- 1 Tbsp olive oil
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp chili crisp
- 0.33 cup Kewpie mayo
- 2 Tbsp rice vinegar
- 1 Tbsp low-sodium soy sauce
- 1 Tbsp chili crisp
- 2 tsp honey
- 0.5 tsp toasted sesame oil
- 1 smallish bunch lacinato kale
- 2 Persian cucumbers
- 1 small avocado
- 0.5 cup cooked edamame
- 4 green onions
- 1 Big handful fresh herbs (cilantro, mint, and/or basil)
Equipment
parchment-lined baking sheetbowlknifejartongs
Tips
- Kewpie mayo tastes different than American mayo, so it's highly recommended to try and find it.
- Leftovers keep in the fridge for a day, but the crispy rice will lose its crisp. This is best served right away!
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