Crispy Rice Salad
This vibrant salad is all about colour, crunch, and umami. Crispy baked rice meets fresh, raw veggies and a zesty lemon tahini dressing, all tied together with the deep, savoury flavour of fermented Kikkoman soy sauce.
MAKES 2 SERVINGS
PREP TIME 20 MINS
COOK TIME 30 MINS
DIFFICULTY MEDIUM
Ingredients
For the Crispy Rice:
150g cooked brown basmati rice, cooled
1 tsp Kikkoman soy sauce
½ tbsp chilli crisp or chilli oil with crunch
½ tbsp sesame oil
For the Salad:
About half a large cucumber, thinly sliced
75g shelled frozen edamame beans, thawed
1 ripe avocado, chopped
1 carrot, grated and thinly sliced
1 roasted red pepper, thinly sliced
¼ red cabbage, chopped
For the Lemon Tahini Dressing:
60ml EV olive oil
40ml fresh lemon juice (about ½–1 lemon)
1½ tbsp tahini
½ tbsp maple syrup (adjust to taste)
1 clove garlic, mashed or finely minced
½ tsp ground cumin
½ tsp freshly ground black pepper
1 tsp Kikkoman soy sauce (or to taste)
Method
1.
Preheat oven to 180°C (fan). Line a baking sheet with greaseproof paper.
2.
Spread the cooled, cooked rice evenly on the baking sheet. Toss with the soy sauce, chilli crisp, and sesame oil until well coated. Bake for 20–30 minutes, tossing halfway through, until crispy and golden. Remove from oven and set aside.
3.
In a large mixing bowl, combine the cucumber, thawed edamame beans, avocado, carrot, roasted red pepper and red cabbage.
4.
In a small bowl, whisk together olive oil, lemon juice, tahini, maple syrup, soy sauce, garlic, cumin, and black pepper. Taste and adjust seasoning as needed.
5.
Pour the dressing over the salad ingredients and toss gently to combine.
6.
Bring a saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 6–7 minutes for a jammy yolk.
Transfer eggs to a bowl of ice water to stop cooking. Once cool, peel and halve.
7.
Just before serving, add the crispy rice to the salad and toss lightly to preserve some crunch.
8.
Divide into bowls and top with halved soft-boiled eggs if using. Enjoy!
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