Asian Crispy Rice Salad

Serves 2

Time 30 minutes plus cooling

Ingredients

1 cup cooked rice (starchy variety such as jasmine, sushi or sticky) 

2 tsp light soy sauce 

2 tsp maple syrup 

3 tsp sesame oil 

1 tsp crispy chilli oil (optional) 

Salad

1 cup shelled edamame beans 

1 cucumber, diced 

1 avocado, diced 

3 Asian shallots / spring onions, sliced finely

2 cups cooked chicken or 1 ½ cups tinned tuna 

2 tbsp chopped roasted almonds 

Dressing

3 tbsp tahini

3 tbsp mirin 

1 tbsp light soy sauce 

1 tsp maple syrup 

1 tsp sesame oil 

Method

Heat oven to 200°C and line a large baking tray with greaseproof paper. Add rice to the tray and whisk together soy sauce, maple, sesame and chilli oil in a small bowl. Pour the sauce over the rice, toss to coat and spread out evenly over the tray.

Bake in the oven for 20-25 minutes or until golden and crispy. Whisk together ingredients for the salad dressing in a bowl and set aside. Add edamame, cucumber, avocado, shallots, chicken and almonds to a serving bowl.

Once rice is cooked, allow to cool on the tray for about 10 minutes then pour over the salad ingredients. Drizzle the dressing over the top and toss to coat all ingredients. Enjoy!