Crispy Rice Salad

Serves 4

50 min

A bright summer salad of marinated cucumbers, edamame, avocado, and crispy roasted rice, topped with peanuts, mint, and sesame ginger dressing.

prepPreheat oven to 400°F / 200°C
prepLine a baking sheet with parchment paper
3 cups cooked and cooled rice	Toss rice with oil & tamari, spread on sheet	Roast 400°F / 200°C, 10 min, toss, roast 12–16 min until golden		Drizzle with dressing, top with crispy rice, mint & chili crisp
1 tablespoon toasted sesame oil
1 tablespoon tamari or soy sauce
¼ teaspoon sea salt
6 to 8 Persian cucumbers / 1 pound, sliced	Toss cucumbers with vinegar, sugar & salt, marinate 15 min		Divide cucumbers among 4 bowls, top with edamame, avocado, scallions & peanuts
1 tablespoon rice vinegar
¼ teaspoon cane sugar
¼ teaspoon sea salt
3 tablespoons smooth tahini	Whisk tahini, oil, vinegar, tamari, ginger & syrup until creamy	Loosen dressing with water if needed, 1 tbsp at a time
2 tablespoons toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon tamari
1 heaping teaspoon grated fresh ginger
1 teaspoon maple syrup or honey
1 to 3 tablespoons water (if necessary)
1 cup frozen shelled edamame, thawed
2 avocados, diced
3 scallions, chopped
½ cup roasted peanuts
Fresh mint leaves, for garnish
Chili crisp, for drizzling

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