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Crispy rice salad

Cook Time: 20 minutes
Oven time: 20 minutes
Total Time: 40 minutes
This crispy bowl is not only a real comfort food, but also full of fresh flavors! The oven-baked rice adds crunch, while the sweet chilli sauce and creamy cocktail sauce round off the taste.
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Equipment

Ingredients

These Ingredients make:

2 Portions

Sweet chili sauce (homemade)

  • 1 EL Tomato paste
  • 3 EL Agave syrup or maple syrup
  • 1 TL Sesame oil
  • 1 TL Chili flakes or as desired
  • 1 EL Vinegar

For the bowl

  • 1 Cucumber
  • 100 g Edamame
  • 1 Avocado
  • 1 Spring onion
  • 1 Handful Coriander and mint fresh

For the cocktail sauce

  • 2 EL Vegan mayonnaise
  • 1 EL Ketchup
  • 1 EL Mustard
  • 1 EL Apple cider vinegar

Toppings

  • 2 EL chopped peanuts
  • extra chili flakes optional

Instructions
 

Prepare & bake rice

  1. Mix the cooked rice with the soy sauce and the homemade sweet chili sauce.
  2. Place on a baking tray lined with baking paper and press flat (approx. 1-2 cm thick).
  3. Bake at 200 °C top/bottom heat for approx. 20 minutes until crispy and the surface is golden brown.

Mix the sweet chili sauce

  1. In a small bowl, mix the tomato puree, agave syrup, sesame oil, chili flakes and vinegar thoroughly. Set aside.

Prepare the cocktail sauce

  1. Mix all the ingredients in a small bowl until smooth and chill.

Putting together a bowl

  1. Arrange the cucumber, edamame, avocado, herbs and spring onions in two bowls.
  2. Carefully break the baked rice into pieces and add to the bowls.
  3. Drizzle with the cocktail sauce and top with peanuts and chili flakes.

Notes

Tip: The crispy rice can also be fried in a pan if you don't want to use the oven.
Enjoy your meal! 😍🍚

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