Directions
- 1Preheat the oven to 200°C.
- 2Spread the cooked rice on a lined tray.
- 3Drizzle the rice with soy sauce and oil.
- 4Toss the rice to coat it.
- 5Bake for 20-30 minutes until golden and crispy.
- 6Let the crispy rice cool slightly and then break it apart.
- 7Whisk all dressing ingredients until smooth.
- 8Add all salad ingredients to a bowl.
- 9Top the salad ingredients with the dressing and the crispy rice.
- 10Toss and enjoy!
Ingredients
- 2 cups cooked rice
- 1 tbsp soy sauce or tamari sauce
- 2 tsp chilli oil or sesame oil
- 200 g boiled edamame
- 1 cup chopped coriander (cilantro)
- 0.5 cup chopped mint
- 1 medium cucumber, sliced
- 1 ripe avocado, sliced
- 0.33 red onion, sliced thin
- 2 spring onion stalks sliced
- 3 tbsp hulled tahini
- 2 tbsp tamari or soy sauce
- 1 Juice from lime
- 1.5 tbsp maple syrup
- 1 garlic clove minced
- 1 tsp minced ginger
Equipment
ovenlined traybowlfork
Tips
- You can roast the edamame for extra crunch.
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