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