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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Cook the rice according to package instructions. Let it cool completely; chilling it in the fridge for 15-20 minutes helps it crisp better.
Preheat the oven to 200°C (400°F). Spread the rice on a lined baking tray, drizzle with the oil and soy sauce, and mix well.
Bake for 20-25 minutes, flipping once halfway, until golden and crispy.
Bake the asparagus with a drizzle of oil, salt and pepper for 20 minutes, flipping halfway.
Cook the edamame in boiling water for 3-5 minutes, then drain.
Dice the cucumber, slice the avocado and chop the parsley.
Assemble the bowl: crispy rice on the bottom, topped with asparagus, cucumber, avocado, edamame and parsley.
Mix the dressing ingredients and drizzle over the bowl.
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Use 2 small cucumbers instead of 1 medium.
Lime juice can replace lemon juice; agave can replace maple syrup.
Use 2-3 tbsp cold water to thin the dressing.
Can I use a different grain instead of rice?
Yes, you can use quinoa or farro as alternatives.
How can I make the dressing thicker?
Reduce the amount of water or add more tahini.
Is there a substitute for edamame?
You can use green peas or chickpeas as a substitute.
Can I prepare the rice in advance?
Yes, you can cook and chill the rice a day ahead for better crisping.
What can I use instead of avocado?
Sliced radishes or bell peppers can add a similar freshness.
