Imported from the web

Crispy Rice Cucumber Salad

Name: Crispy Rice Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: 2 cup cooked sticky rice (Microwavable sticky rice was used); 1 tsp low-sodium soy sauce (For seasoning the rice); 1 tsp sesame oil (For seasoning the rice); onion powder (A sprinkle, for the rice); garlic powder (A sprinkle, for the rice); paprika (A sprinkle, for the rice); black pepper (A sprinkle, for the rice); cucumber (Sliced; amount not stated); avocado (Mentioned in the transcript; amount and preparation were not stated); green onions (Amount not stated); 0.25 cup cilantro (Chopped); sesame seeds (A sprinkle; the creator substituted an everything seasoning blend when sesame seeds were unavailable); 2 tbsp soy sauce (For the dressing); 1 tbsp rice vinegar (For the dressing); 1 tsp sesame oil (For the dressing); lime juice (Bottled lime juice; the transcript also mentions the juice of half a lime, but no final quantity is clear); 1 clove garlic (Minced); 1 tbsp chili crisp (For the dressing); 1 tsp honey (For sweetness)

Recipe by Sydney Austin Facebook

Imported by Kyleigh Keith on SeeMeCook

A crunchy, refreshing salad made with oven-crisped seasoned rice, cucumber, herbs, and a savory-sweet chili crisp dressing. It is finished with sesame seeds and shaken together for an easy lunch or meal-prep dish.

2 servings45 minEast Asian

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Ingredients

2 cup cooked sticky rice (Microwavable sticky rice was used)
1 tsp low-sodium soy sauce (For seasoning the rice)
1 tsp sesame oil (For seasoning the rice)
onion powder (A sprinkle, for the rice)
garlic powder (A sprinkle, for the rice)
paprika (A sprinkle, for the rice)
black pepper (A sprinkle, for the rice)
cucumber (Sliced; amount not stated)
avocado (Mentioned in the transcript; amount and preparation were not stated)
green onions (Amount not stated)
0.25 cup cilantro (Chopped)
sesame seeds (A sprinkle; the creator substituted an everything seasoning blend when sesame seeds were unavailable)
2 tbsp soy sauce (For the dressing)
1 tbsp rice vinegar (For the dressing)
1 tsp sesame oil (For the dressing)
lime juice (Bottled lime juice; the transcript also mentions the juice of half a lime, but no final quantity is clear)
1 clove garlic (Minced)
1 tbsp chili crisp (For the dressing)
1 tsp honey (For sweetness)

Steps

1
Combine the cooked sticky rice with 1 teaspoon low-sodium soy sauce, 1 teaspoon sesame oil, onion powder, garlic powder, paprika, and black pepper. Mix so the seasonings are evenly distributed.
2
Spread the seasoned rice on wax paper and place it in an oven preheated to 425°F (220°C). Bake for about 20–30 minutes, keeping an eye on it, until the rice is very crisp. The source specifically mentions wax paper; use oven-safe parchment instead if available.
3
Slice the cucumber. Prepare the green onions and chop ¼ cup cilantro. Prepare the avocado as applicable; the transcript mentions peeling it but does not give a specific cutting instruction.
4
Add the cucumber, avocado, green onions, cilantro, and sesame seeds to a jar or other sealable container. If sesame seeds are unavailable, the creator says an everything seasoning blend can be used instead.
5
Add 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, lime juice, the minced garlic clove, 1 tablespoon chili crisp, and 1 teaspoon honey to the container.
6
Add the crispy rice once it is done baking and very crisp.
7
Secure the lid and shake the container to combine the salad and dressing.

Notes

The transcript does not specify the amount of cucumber, avocado, green onions, sesame seeds, or lime juice. It also does not clearly state when the avocado is added, although avocado is mentioned. The rice crisping time is approximate: 20–30 minutes at 425°F.