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Crispy Rice Salad

Crispy Rice Salad: A Flavor-Packed Vegetable Delight

This Crispy Rice Salad is a vibrant and customizable dish, perfect for utilizing leftover rice.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Fusion
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice Base
  • 3 cups Cooked Long Grain Rice Perfect for using up leftover rice.
  • 2 tablespoons Canola Oil Helps achieve that irresistible crispiness.
  • 1 teaspoon Salt Essential for enhancing flavor; adjust to taste.
For the Dressing
  • 1/4 cup Tahini Gives a creamy, nutty flavor.
  • 1 tablespoon Toasted Sesame Oil Adds rich aroma and depth.
  • 2 tablespoons Rice Wine Vinegar Balances the flavors with acidity.
  • 2 tablespoons Reduced-Sodium Soy Sauce/Tamari Provides umami punch.
  • 2 tablespoons Water For adjusting consistency of dressing.
  • 1 tablespoon Mirin (or honey) Adds sweet touch to dressing.
  • 2 cloves Garlic Cloves Enhance flavor; fresh garlic recommended.
  • 1 teaspoon Fresh Gingerroot Provides warming zing; optional.
For the Salad Toppings
  • 2 cups Shredded Cabbage (Red/Green) Adds crunch and color.
  • 1/2 cup Green Onions Infuses freshness and crunch.
  • 1 cup Shredded Carrots Contributes color and sweetness.
  • 1 cup Chopped Cucumber Offers refreshing taste.
  • 1 cup Frozen Shelled Edamame (thawed) Protein-rich addition.
  • to taste Garnishes (Green Onion, Sesame Seeds, Chili Crisp, Shichimi Togarashi) Elevate flavor and visual appeal.

Equipment

  • Oven
  • mixing bowl
  • Baking sheet
  • blender

Method
 

Preparing the Salad
  1. Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.
  2. In a large mixing bowl, combine the cooked long grain rice with canola oil and salt, ensuring each grain is coated.
  3. Spread the coated rice evenly in a single layer on the baking sheet. Bake for 15 minutes, until light golden brown.
  4. Flip the rice using a spatula and bake for another 15 minutes until deep golden color and crispy.
  5. Cool the rice on the pan until it reaches room temperature.
  6. Blend the tahini-soy dressing ingredients in a blender until creamy and smooth.
  7. In a salad bowl, combine the cooled crispy rice with shredded cabbage, green onions, shredded carrots, chopped cucumber, and edamame.
  8. Pour the dressing over the mixture and toss gently to combine.
  9. Serve immediately and garnish with green onions, sesame seeds, chili crisp, or shichimi togarashi.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 7gSugar: 3gVitamin A: 100IUVitamin C: 50mgCalcium: 8mgIron: 15mg

Notes

Ensure rice is well-coated with oil for optimal crispness. Store leftovers separately for best results.

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