Crispy Rice Salad
Takes 30 minutes
Serves 4
Ingredients
For the Crispy Rice
- 250 g pre-cooked rice approximately 2 cups
- 15 ml sesame oil 1 tbsp
- 15 ml tamari or soy sauce 1 tbsp
- 2 g gochugaru 1 tsp or 1g chilli powder (½ tsp)
For the Salad
- 1 cucumber approximately 300g, diced
- 1 avocado approximately 150g, diced
- 1 x 400g tin butter beans drained and rinsed (240g drained weight)
- 150 g edamame beans 1 cup
- 1 bunch spring onions approximately 80g, finely sliced
- 1 fennel bulb approximately 250g, finely sliced
- 30 g sesame seeds 3 tbsp
For the Vinaigrette Dressing
- 60 ml olive oil 4 tbsp
- 45 ml rice vinegar or vinegar of choice 3 tbsp
- 30 ml maple syrup or syrup of choice 2 tbsp
- Pinch of salt
Instructions
Make the Crispy Rice
- Mix the rice with the sesame oil, tamari and gochugaru until evenly coated. Spread onto a lined air fryer tray or basket in a thin layer. Air fry at 200°C for 14–18 minutes, stirring once or twice during cooking, until golden and crispy around the edges.
Make the Dressing
- Add the olive oil, vinegar, maple syrup and salt to a small bowl or jar. Whisk or shake until well combined. If needed, add a splash of water to loosen the dressing until it is smooth and pourable.
- Taste and adjust if needed. You're looking for a balance of sweet, salty and tangy flavours.
Assemble the Salad
- In a large serving bowl, combine the cucumber, avocado, butter beans, edamame, spring onions, fennel and sesame seeds.
Finish and Serve
- Add the crispy rice just before serving so it stays crunchy. Drizzle over the dressing and toss gently to combine.