Baking leftover rice on a sheet pan gives it a crispy texture and golden color. Then, topping it with a tahini-soy dressing and plenty of veggies makes this crispy rice salad a dinner-in-a-bowl that is exciting, full of texture and endlessly customizable.
Crispy Rice Salad
Baking leftover rice on a sheet pan gives it a crispy texture and golden color. Then, topping it with a tahini-soy dressing and plenty of veggies makes this crispy rice salad a dinner-in-a-bowl that is exciting, full of texture and endlessly customizable.
Ingredients
- 4 cups cooked long grain rice cooled
- 2 tablespoons canola oil
- 1 teaspoon salt
dressing:
- 3 tablespoons tahini
- 2 tablespoons toasted sesame oil
- 2 tablespoons canola oil
- 2 tablespoons rice wine vinegar
- 1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
- 1 tablespoon water
- 2 teaspoons mirin sweet rice wine or honey
- 2 garlic cloves thinly sliced
- Fresh gingerroot optional
veggies:
- 4 cups shredded red or green cabbage
- 3 green onions thinly sliced
- 2 cups shredded carrots
- 2 cups chopped cucumber
- 1 cup frozen shelled edamame thawed
- Sliced green onion sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish
Instructions
- To make the rice, preheat oven to 400°. Line a 15x10x1-in. sheet pan with parchment paper. In a large bowl, combine rice, oil and salt. Spread on prepared baking sheet in an even layer. Bake 15 minutes; flip rice with a spatula. Bake another 15 minutes or until lightly golden brown around the edges. Let cool.
- Meanwhile, to make the dressing, combine tahini, oils, rice wine vinegar, soy sauce, water, mirin, garlic and ginger, if desired, in a high-speed blender; pulse until well-blended.
- To make the salad, in a large bowl, toss together cooled rice, veggies and dressing. Serve with desired garnishes.
