Crispy Rice Salad with Roasted Sesame Dressing

I made this dressing months ago and have been waiting to find the perfect way to introduce it because I truly feel it’s one of my all time best homemade dressings. I used leftover jasmine rice, tossed it with chilli crisp, tamari and sesame oil and baked it until super crunchy. That, the dressing, and a variety of crunchy and creamy textures found in the avocado, cucumber and edamame will leave your tastebuds dancing! I can’t wait for you to try it out! I served it with air fried salmon bites but you could serve it with tofu, chicken, steak or on it’s own!

Here’s how I made it!

Your first step is to toss your rice (I used leftover) with a couple tablespoons of chilli crisp, sesame oil and tamari (or soy sauce). Bake it at 400 degrees until super crunchy, about 35 minutes.

Chilli crisp can be found at all Asian grocery markets.

Next, prepare your dressing and the rest of your salad ingredients. First you will need to toast your sesame seeds, if you don’t buy them toasted. Just heat them in a dry pan at medium heat until golden. Watch them carefully.

Next, add your other dressing ingredients and blend well.

Blanch your edamame, slice your cucumber and green onions and right before serving, dice your avocado.

Toss and serve immediately!

Recipe

Ingredients:

• 2 1/2 cups rice, I used leftover jasmine

• 2 heaping tablespoons chilli crisp

• 3 teaspoons tamari (or soy sauce)

• Drizzle sesame oil, about 2 teaspoons

• 2 1/2 cups edamame

• 1/2 bunch green onions, chopped

• 1 avocado, peeled and diced

• 1 English cucumber, thinly sliced

For the dressing:

• 3 tablespoons toasted sesame seeds

• 1/4 mayo (I used kewpie)

• 2 tbsp lemon juice

• 2 tablespoons tamari (or soy sauce)

• 1 tbsp rice wine vinegar

• 2 teaspoons mirin

• 2 teaspoons honey

• 1 teaspoon sesame oil

• 1/4 cup EVOO

Directions:

1. Preheat oven to 400 F.

2. Toss your rice with chilli crisp, tamari and sesame oil. Spread on a parchment lined baking sheet and bake until crispy, about 35 minutes, stirring halfway through. Cool completely.

3. Meanwhile, blanch your edamame and place in an ice bath to stop the cooking process and keep them vibrantly green!

4. Prepare your other salad ingredients and set aside.

5. Blend your dressing ingredients until creamy.

6. Toss right before you are ready to serve.