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.
