Wondering what to do with your leftover rice? This crispy rice salad comes together in under an hour and is absolutely delicious.
Don’t forget to top with sriracha mayo for a spicy kick!
Crispy Rice Salad (serves 4)
DIETARY: gluten-free
TOTAL TIME: 45 minutes
For the Crispy Rice
1½ cups cooked rice, cooled
1½ tablespoons avocado oil
1½ tablespoons tamari
1½ tablespoons toasted sesame oil
For the Salad
5 ounces canned tuna, drained (optional)
1 cup seeded and chopped cucumber
½ cup grated carrot
1 cup loosely packed cilantro, rough chopped
4 small scallions, thinly sliced
⅓ cup frozen edamame, thawed
Dressing
½ cup mayonnaise
1 tablespoon rice vinegar
1 tablespoon sriracha
1 tablespoon honey
¼ teaspoon sea salt
- Preheat oven to 400°F. In a mixing bowl, combine the cooked rice, avocado oil, tamari, and toasted sesame oil. Spread the rice onto a baking sheet in a thin, even layer. Bake for 30–40 minutes, stirring every 10 minutes with a spatula to help it crisp evenly. The rice should be golden and crispy but not hard. Remove from the oven and let cool
- In a large mixing bowl, combine the tuna (if using), cucumber, carrot, cilantro, scallions, and edamame.
- Stir together the mayonnaise, rice vinegar, sriracha, honey, and sea salt until smooth. Pour over the vegetable mixture and toss to coat.
- Add the cooled crispy rice to the dressed vegetable mixture and gently toss to combine. Serve immediately for maximum crunch