Crispy Rice Salat

Serves 6
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Directions

  1. 1Mix cooked rice with chili oil and soy sauce.
  2. 2Mix cooked rice with chili oil and soy sauce.
  3. 3Mix cooked rice with chili oil and soy sauce.
  4. 4Spread the rice on a baking sheet and bake until crispy.
  5. 5Spread the rice on a baking sheet and bake until crispy.
  6. 6Spread the rice on a baking sheet and bake until crispy.
  7. 7Grate the tofu, mix with paprika, soy sauce, maple syrup, and oil.
  8. 8Grate the tofu, mix with paprika, soy sauce, maple syrup, and oil.
  9. 9Grate the tofu, mix with paprika, soy sauce, maple syrup, and oil.
  10. 10Bake the tofu.
  11. 11Bake the tofu.
  12. 12Bake the tofu.
  13. 13Prepare the peanut dressing with peanut butter, soy sauce, maple syrup, lemon juice, sriracha and water.
  14. 14Prepare the peanut dressing with peanut butter, soy sauce, maple syrup, lemon juice, sriracha and water.
  15. 15Prepare the peanut dressing with peanut butter, soy sauce, maple syrup, lemon juice, sriracha and water.
  16. 16Combine cucumber, bell pepper, edamame, avocado, crispy rice and the remaining ingredients in a large bowl.
  17. 17Combine cucumber, bell pepper, edamame, avocado, crispy rice and the remaining ingredients in a large bowl.
  18. 18Combine cucumber, bell pepper, edamame, avocado, crispy rice and the remaining ingredients in a large bowl.

Ingredients

  • 1 Tasse Reis
  • 1 Tasse Reis
  • 1 Tasse Reis
  • 1 EL (Crispy Chili) Öl
  • 1 EL (Crispy Chili) Öl
  • 1 EL (Crispy Chili) Öl
  • 3 EL Sojasauce
  • 3 EL Sojasauce
  • 3 EL Sojasauce
  • 1 Block Naturtofu
  • 1 Block Naturtofu
  • 1 Block Naturtofu
  • 1 Block Räuchertofu
  • 1 Block Räuchertofu
  • 1 Block Räuchertofu
  • 1 TL Paprika Edelsüß
  • 1 TL Paprika Edelsüß
  • 1 TL Paprika Edelsüß
  • 3 EL Sojasauce
  • 3 EL Sojasauce
  • 3 EL Sojasauce
  • 1 Gurke
  • 1 Gurke
  • 1 Gurke
  • 2 Hände Edamame
  • 2 Hände Edamame
  • 2 Hände Edamame
  • 1 -2 Avocado
  • 1 -2 Avocado
  • 1 -2 Avocado
  • 1 Paprika
  • 1 Paprika
  • 1 Paprika
  • 5 Stängeln Minzblätter
  • 5 Stängeln Minzblätter
  • 5 Stängeln Minzblätter
  • 4 EL Erdnussmus
  • 4 EL Erdnussmus
  • 4 EL Erdnussmus
  • 2 EL Sojasauce
  • 2 EL Sojasauce
  • 2 EL Sojasauce
  • 1 EL Ahornsirup
  • 1 EL Ahornsirup
  • 1 EL Ahornsirup
  • 0.5 -1 Zitrone
  • 0.5 -1 Zitrone
  • 0.5 -1 Zitrone
  • 1 TL Sriracha Sauce
  • 1 TL Sriracha Sauce
  • 1 TL Sriracha Sauce
  • Etwas Wasser
  • Etwas Wasser
  • Etwas Wasser
  • Chiliöl
  • Chiliöl
  • Chiliöl
  • Sojasosse
  • Sojasosse
  • Sojasosse
  • Paprika
  • Paprika
  • Paprika
  • Ahornsirup
  • Ahornsirup
  • Ahornsirup
  • Öl
  • Öl
  • Öl

Tips

  • Use a non-sticky rice variety like natural rice (Naturreis) instead of Basmati rice for a crispier texture.
  • The salad tastes great even after it has been refrigerated and can be enjoyed for the next few days.