Ingredients
Crispy rice
- 300 g cooked chilled white rice long-grain or jasmine; cooled promptly, refrigerated and used within 24 hours
- 20 ml neutral oil
- 15 ml reduced-sodium soy sauce divided: 10 ml for rice, 5 ml for dressing
- 10 g sriracha
Salad and dressing
- 150 g cooked shelled edamame cook according to package instructions, cool promptly and drain
- 150 g cucumber diced
- 80 g red cabbage finely shredded
- 60 g carrot shredded
- 30 g roasted unsalted peanuts roughly chopped
- 10 g fresh mint leaves torn
- 30 ml fresh lime juice
- 5 ml toasted sesame oil
- 10 g maple syrup
- 10 g fresh ginger finely grated
Equipment
- 1 18 × 13 inch rimmed sheet pan
- Parchment paper oven-safe at 425°F
- 1 Large mixing bowl
- 1 small bowl and whisk for dressing
- 1 Spatula
- knife, cutting board and grater
Instructions
Toast the rice
- Heat the oven to 425°F (220°C). Line an 18 × 13 inch rimmed sheet pan with oven-safe parchment paper.
- Break up the chilled rice with clean fingers or a fork. Toss with the neutral oil, 10 ml of the soy sauce and all the sriracha. Spread in a thin layer with a few small clusters and gaps between them; avoid a dense mound.
- Bake for 20–25 minutes, turning the rice after 12–15 minutes, until the edges are golden and the clusters are crisp. Check toward the end and remove darker pieces if needed. The rice should be steaming hot throughout before cooling briefly for assembly. Keep the total rice-handling time short.
Dress and assemble
- While the rice bakes, put the cooked, cooled, well-drained edamame in a large bowl with the cucumber, cabbage and carrot. Whisk the lime juice, sesame oil, maple syrup, ginger and remaining 5 ml soy sauce in a small bowl.
- Let the hot rice stop steaming heavily for about 3–5 minutes. Toss the vegetables and edamame with the dressing, then gently fold in the crispy rice, peanuts and mint just before serving. Serve immediately, reserving a little rice and peanuts for the top if desired.
Nutrition
Calories: 271kcalCarbohydrates: 34gProtein: 9gFat: 12gFiber: 4.2g
Video
Notes
Makes 4 side portions. The 40-minute timing starts with cooked, chilled rice and cooked edamame; it does not include cooking and chilling rice from dry. Cool freshly cooked rice promptly, ideally within 1 hour, refrigerate and use within 24 hours. Toasting the chilled rice is its one reheating: make sure it is steaming hot throughout. Assemble and eat promptly; do not plan to reheat leftover assembled salad. Keep vegetables and dressing separate from rice until serving for the best texture. Contains soy, peanuts, sesame and usually wheat; check every packaged ingredient.
Video credit: KALEJUNKIE / Nicole Modic. Her crispy-rice cucumber salad demonstrates oven-toasted rice and assembly. This version uses ginger-lime dressing, red cabbage, carrot, edamame, peanuts and mint rather than the video's lemon-tahini combination.
Nutrition is an ingredient-based estimate for one-quarter of the recipe, including all measured oil and dressing. Generic food data and reference sauce labels are used; brands, rice moisture, mint variety and serving size affect the result.