Crispy Rice Cucumber Salad

18 mins
Serves 1
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Directions

  1. 1Combine cooked rice, sriracha, and sesame oil. Air fry until crispy.
  2. 2Thinly slice cucumbers using a mandoline slicer.
  3. 3In a bowl, combine sliced cucumbers, diced avocado, thawed edamame, chopped scallions, and Thai basil.
  4. 4Add the crispy rice to the bowl.
  5. 5In a separate jar, whisk together rice vinegar, tamari, sesame oil, honey, minced pickled ginger, and grated garlic to make the dressing.
  6. 6Pour the dressing over the salad.
  7. 7Toss the salad to combine all ingredients.

Ingredients

  • 1 cup cooked jasmine rice
  • 1 tablespoon sriracha or chili crisp
  • 1 tablespoon sesame oil
  • 4 mini cucumbers
  • 1 avocado
  • 1 cup frozen edamame
  • 3 scallions
  • 1 taste Thai basil
  • 0.25 cup rice vinegar
  • 2 tablespoons tamari
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1 tablespoon pickled ginger
  • 1 garlic clove

Equipment

air fryermandoline slicer