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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Inspired by @maxiskitchen and @giadadelaurentiis, this salad combines fresh ingredients with crispy rice for a delightful texture and flavor. The creamy avocado, crunchy cucumbers, and nutty edamame pair beautifully with the tangy sauce and crispy baked rice. Perfect for recreating at home, this recipe is simple yet satisfying.
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Preheat oven to 450 degrees.
Add cooked jasmine rice to a pan covered with parchment paper, drizzle with avocado oil, and sprinkle with salt. Mix well.
Bake for 15-20 minutes until crispy and golden.
Mix rice wine vinegar, honey, soy sauce, and sesame oil in a bowl. Stir until well combined.
Place cooked edamame, diced cucumbers, and diced avocado in a bowl.
Top the salad with crispy rice and drizzle the sauce over the top.
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You can substitute rice wine vinegar with white vinegar or apple cider vinegar if needed.
For extra crunch, bake the rice slightly longer but keep an eye on it to prevent burning.
Tamari is a gluten-free alternative to soy sauce, but regular soy sauce works just as well.
Can I use a different type of rice?
Yes, you can use other types of rice like basmati or brown rice, but jasmine rice provides the best texture for crispy rice.
How do I know when the rice is crispy?
The rice will turn golden and have a crunchy texture when it's ready.
Can I make this salad ahead of time?
You can prepare the components ahead of time, but assemble the salad just before serving to keep the rice crispy.
What can I use instead of Tamari?
You can use regular soy sauce or coconut aminos as a substitute for Tamari.
Is this recipe vegan?
To make it vegan, replace honey with maple syrup or agave syrup.
