Crispy Rice Salad

Steps

1. 1

   Preheat your oven to 400°F (200 °C) (200°C (400 °F)).

2. 2

   In a mixing bowl, combine 2 cups of cooked and cooled jasmine rice, 1 tablespoon of low sodium soy sauce, 1 tablespoon of vegetable or avocado oil, 1 tablespoon of sriracha, and 2 teaspoons of sesame oil.

3. 3

   Mix the ingredients together until the rice is fully and evenly coated with the sauce.

4. 4

   Prepare a baking sheet by spraying it with non-stick spray or lining it with parchment paper.

5. 5

   Transfer the rice to the baking sheet and spread it out into a thin, even layer.

6. 6

   Bake in the preheated oven for approximately 25 minutes, or until the rice is golden brown and crispy.

   Start 25-minute timer
7. 7

   Remove the rice from the oven and let it cool completely on the pan.

8. 8

   Once cooled, break the crispy rice apart into small bite-sized clusters and place them into a large mixing bowl.

9. 9

   Add the diced red bell pepper, sliced Persian cucumbers, diced red onion, shelled edamame, and chopped parsley to the bowl with the rice.

10. 10

    In a separate small bowl, whisk together 1/2 cup of mayo, 2 tablespoons of rice vinegar, 1 tablespoon of low sodium soy sauce, 1 tablespoon of honey, 3 teaspoons of sesame oil, and 1/2 teaspoon of sriracha to make the dressing.

11. 11

    Pour the dressing over the salad and toss everything together until well combined.

12. 12

    Garnish the salad with diced scallions and toasted sesame seeds before serving.